Pork and Lentils
- 1kg Minced pork
- 2 tbsp. Olive oil
- 2 tsp. Paprika
- 1 tsp. Allspice
- 1 tsp. Cumin
- 2 sticks celery
- 1 Romano pepper
- 2 large onions
- 300g Assorted lentils
- 1 tsp. Garam masala
- 1 tsp. Chilli powder
- 1 tsp. ground pepper
- 10g Salt
- 1 bulb Garlic
- 10g Ginger
- 50g tomatoes
- Handful of coriander leaf
Wash the lentils in of water, pour out, then rinse again and repeat until the water is clear.
Boil the lentils in 4l of water for 3 hours on the hob.
Meanwhile, peel ¾ of a bulb of garlic, the ginger, and blend with the tomatoes, chilli powder, garam masala, ½ tsp. ground pepper and 8g of salt. Add water if needed to help the mixture blend.
After the 3 hours are up, pour out the cooking water from the pot, and add the spice blend and enough water to cover the lentils. Cook for a further hour, covered.
Chop finely the celery, pepper and onions.
In one frying pan, add 1 tbsp. of olive oil, and fry the vegetables on a high heat.
In another, add 1 tbsp. of olive oil, and fry the pork on a high heat.
Once the pork starts to get crispy and stick on the bottom of the pan, add the paprika, allspice, cumin, ½ tsp. ground pepper and 2g of salt.
Crush the rest (¼ bulb) of the garlic and fry with the vegetables.
To serve, mix the vegetables with the pork and serve into a small bowl. Use a ladle to pour over the lentils. Garnish with coriander leaf.