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Amaranth is a vegetable which is easy to grow. It has lots of health benefit. Every year I grow 1 to 2 amaranth plants in my vegetable patch. My other lovely behalf is not a fan of amaranth. We brought beautiful organic lamb from Sunday farmers market. I thought  it was clever to prepare amaranth with a meat dish. 

 
Preparation + cooking times 40 mins.
Serves 6 to 8.
 
For marinade; 
750 g boneless leg or shoulder of lamb, cut into 3 cm size cubes
10 g dried chillies
1 tbs (level) coriander seeds
1 tsp (level) cumin seeds
1/2 tsp (level) fennel seeds
4 Cardamom pods
2 cloves
1 tsp (level) pink himalayan salt or your choice of salt
 
For other ingredients;
200 g amaranth leaves, washed and drain in colander
150 g – 175 g tomatoes, roughly chopped
125 g red lentils (dhal)
250 ml water
 
150 g – 175 g onions, peeled, finely chopped
2 – 3 (15 g) garlic cloves, finely chopped
2 slices (10 g ) ginger, finely chopped
3 cm (10 g ) cinnamon stick 
2 Sprigs curry leaves (optional)
2 Green chillies, sliced (optional)
1/2 tsp (level) turmeric powder
2 tbs olive oil or your choice of oil
 
Method

1. Heat a frying pan over low heat and dry roast the dried chillies, coriander,cumin, fennel, cardamom and cloves for 2 to 3 minutes, until  colour is a little changed and aromatic. Remove from the heat and grind the roasted mixture to fine powder using a food processor or place all above spices in a spice grinder or pestle and mortar and grind to a fine powder. 
 
2. Place meat, salt and ground spice mixture into bowl. Mix until all ingredients, are well combined. Cover and set aside.
 
3. Heat the oil in a saucepan over medium heat. Add onion, garlic, ginger, curry leaves and green chillies. Fry for 3 to 5 minutes until lightly browned and softened. Add turmeric powder fry for 10 seconds stirring continuously. Add meat and cinnamon stick, cook for 5 minutes until all meat is coated and brown.
 
4. Meanwhile rinse the dhal rubbing with fingers 3 to 4 times using a colander to drain the water.
 
5. Add the rinsed dhal and tomatoes to meat and stir well. Cook for 2 minutes on medium heat. Add water, stir well cover  partly with a lid and simmer 20 to 25 minutes. 
 
5. Add the amaranth and simmer for another 10 to 15 minutes. Check the seasoning. 
 
*Serve with steamed rice or flavoured yellow rice or roti, naan bread, chapati or paratha. 
 
Hints & Tips;

If the sauce is too thick add a little hot water.
Spinach or Silver beet can be substituted for Amaranth.
Beef, veal, goat, kangaroo meat can be substituted for lamb meat.    
 
Above amaranth plant, from my garden. 
 
 
  
 

 

  

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