Funny how you fancy hot food when the temperature is hovering around 35’c plus…

Long time between drinks.

Spicy dahl with some lime pickle and marinated lamb rump, cooked on the barbie for dinner. Yummo.

Dahl starts with a spice blend. This one was cumin, black mustard, fennel and fennugreek seeds dry roasted and then ground. Oh, and a tablespoon of ground turmeric for good measure.

Dry roasted spices and turmeric.

Mashed garlic with ghee and some minced ginger.

Mashed garlic and ginger with some diced onions.

Fry off an onion until transparent in some nice ghee. add the dry spices and fry until fragrant. Add the garlic/ginger mix and sweat for a couple of minutes till it smells good. Chuck in a cup of pre-soaked lentils and add 3 cups of water and a couple of chillies (I used a red and green one this time)

Pre-soaked lentils.

Pressure cook for 15 mins on low and then let it naturally release. Add seasoning to taste, like maybe 3 tablespoons of fish sauce and 2 tablespoons of lime juice and viola!

BBQ lamb to the left, Dahl to the right and marinade sauce with lime pickle above. Doesn’t photograph as well as it tastes. But it was Delicious .

Small portion, but it was so tasty. Well worth the effort to cook. And it’s lamb. And it’s Australia day! Yay!

I hope you liked it too.

Kind regards,

J.