Veggie & Meat (for Two) Recipe
Bone-in chicken stew, Braised Lamb cubs, Mild beef cubes in turmeric golden sauce, spicy Red lentils, yellow split Peas, Steam cooked kale greens and Sautéed mixed veggies of cabbage, Carrots and Potatoes
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Ingredients
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Bone-in Chicken Stew (for 2)
Braised Lamb Chunks (for 2)
Mild Beef Cubes in Turmeric Golden Sauce (for 2)
Spicy Red Lentils (for 2)
Yellow Split Peas (for 2)
Steam Cooked Kale Greens (for 2)
Sautéed Mixed Veggies: Cabbage, Carrots, Potatoes (for 2)
Method
Bone-in Chicken Stew (for 2)
- 1
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Simmer
Return chicken to the pan, pour in 1 cup chicken stock, add 1 bay leaf, remaining salt and pepper (total salt for stew 1 tsp), bring to a gentle simmer. Cover and cook 20–25 minutes until chicken is cooked through and tender.
- 4
Finish
Remove bay leaf. Stir in 1 tsp lemon juice, adjust seasoning to taste. Keep warm until plating.
Braised Lamb Chunks (for 2)
- 5
Brown lamb
Pat lamb cubes dry and season with 0.25 tsp salt and 0.25 tsp pepper. Heat 1 tbs vegetable oil in a small saucepan over medium-high heat. Brown lamb in batches 2–3 minutes per side until well-browned. Remove and set aside.
- 6
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Braise
Return lamb to pan, add 0.5 cup stock and 2 tbs diced tomato. Cover and reduce heat to low; simmer gently 25–30 minutes until lamb is tender and sauce reduced. Season with remaining salt and pepper. Keep warm.
Mild Beef Cubes in Turmeric Golden Sauce (for 2)
- 8
Brown beef
Season beef cubes with 0.25 tsp salt and 0.25 tsp pepper. In a medium skillet, heat 1 tbs vegetable oil over medium-high heat and brown beef 2–3 minutes until seared. Remove and set aside.
- 9
Make turmeric sauce
In the same skillet add 0.5 cups sliced onion and cook until soft, 3–4 minutes. Add 1 tsp minced garlic, 1 tsp ground turmeric, 0.5 tsp ground cumin and 0.5 tsp ground coriander; cook 30–45 seconds until fragrant.
- 10
Simmer with liquids
Return beef to skillet, add 0.5 cup coconut milk and 0.25 cup beef stock (or water). Bring to a simmer, reduce heat to low, cover and simmer 12–15 minutes until beef is tender and sauce slightly thickened. Taste and season with remaining salt and pepper. Stir in 1 tbs chopped cilantro if using.
Spicy Red Lentils (for 2)
- 11
Cook lentils
Combine 3 tbs rinsed red lentils with 1 cup water, 0.25 tsp turmeric, 0.25 tsp chili powder and 0.5 tsp salt in a small saucepan. Bring to a boil, then reduce to low and simmer uncovered 10–12 minutes until lentils are soft and most water is absorbed, stirring occasionally.
- 12
Temper and finish
In a small skillet heat 1 tsp ghee or oil over low heat, add 0.25 tsp mustard seeds and 4 curry leaves (if using). When mustard seeds pop, add 0.5 tsp minced garlic and cook 20 seconds. Pour the tempering over cooked lentils, stir to combine, adjust salt and keep warm.
Yellow Split Peas (for 2)
- 13
Simmer peas
Place 3 tbs rinsed yellow split peas with 1 cup water, 0.25 tsp turmeric, 0.5 tsp salt and 0.5 bay leaf in a small saucepan. Bring to a boil, then reduce heat and simmer gently 20–25 minutes until peas are tender but not mushy, adding a splash of water if needed.
- 14
Finish
Remove bay leaf, taste and adjust seasoning. Keep warm.
Steam Cooked Kale Greens (for 2)
- 15
Steam kale
Bring 0.5 cup water to a simmer in a small pot with a steamer basket. Add 3 cups chopped kale, cover and steam 4–6 minutes until bright green and tender-crisp.
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Sautéed Mixed Veggies: Cabbage, Carrots, Potatoes (for 2)
- 17
Prepare potatoes
If desired, parboil diced potato for 5 minutes to speed sautéing, then drain. Pat dry.
- 18
Sauté vegetables
Heat 1 tbs olive oil or butter in a skillet over medium heat. Add 1 tsp minced garlic and cook 20 seconds. Add diced/parboiled potato and sauté 4–5 minutes until starting to brown. Add 1 cup sliced cabbage and 0.5 cup julienned carrot, season with 0.5 tsp salt and 0.25 tsp pepper. Sauté 5–7 minutes until vegetables are tender and slightly caramelized.
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