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  Lamb Quantee
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 776
Description: Mixed Sprouted Beans with Meat
History: This delicious dish has a special religious significance for Hindus of Nepal, and is prepared on the full-moon night.
Serving Size: 2-4 servings
Preparation Time:  30-45 min. for cooking

3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
½ lb. Meat (lamb, chicken, or turkey), cut into small pieces
1 teaspoon jwanu (lovage seeds)
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 fresh red chilies, minced
½ teaspoon turmeric
1 teaspoon freshly ground pepper
1 cup chopped tomatoes
2 cups yogurt
4 cups rich lamb broth
3 tablespoons mustard oil
Salt to taste
2 tablespoons green onion, finely chopped, for garnish
In a large bowl with water soak beans overnight. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.
To cook, in a large bowl combine meat, salt, and pepper with one tablespoon of mustard oil. In a saucepan heat two tablespoons of oil; fry jwanu, fennel seeds, and mustard seeds until light brown. Add the meat mixture and brown well. Add three cups of sprouted beans and fry for two minutes. under medium heat. Add chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the meat and sprouted beans well, for about two minutes. Add tomatoes, broth and yogurt to the beans' mixture. Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions. Serve with rice.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99
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