Lentil Ghee Roast

This week I am doing a brand new recipe. One that is based off of Chicken Ghee Roast. It’s basically chicken roasted in a lovely butter based Indian masala. I wanted to make my own version using a lentil roast made into meatballs. Tony has asked me to lay off the tofu this week, so I am taking a recipe for lentil roast and combining it with the method of the Chicken Ghee Roast. This will not be vegan unless you use vegan butter. I am using whole butter instead of ghee, just because it’s easier. There will be a major shift in the method because the chicken requires a marinade where the lentil roast does not. No worries. I think this will be a delicious take. Here are the stats:

Here is our recipe:

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Lentil Ghee Roast

Serves 8

For the lentil meatballs

  • 1 1/2 cups lentils (plain brown lentils are best)
  • 3 1/2 cups water or vegetable broth)
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 cup rolled oats
  • Turmeric powder 1/2 tsp
  • Lemon juice 1 tbsp
  • 1/2 cup yogurt, any type

For the ghee roast

  • 2 teaspoons sugar
  • 3 tablespoons butter
  • 3-8 Dry red chilies 
  • 7-8 black peppercorns
  • 3 whole cloves
  • 1/8 teaspoon Fenugreek seeds 
  • 1 1/2 tablespoons coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons tamarind paste
  • 3 red bell peppers, chopped
  • 1 carrot, chopped

Instructions

  1. Preheat the oven to 425F.  Line a baking sheet with foil and spray with cooking spray.
  2. Bring the lentils and broth or water to a boil.  Reduce to a simmer and cover.  Cook for 20 minutes.
  3. Add the rolled oats to a food processor along with the tumeric.  Process until a flour forms.
  4. Add in the cooked lentils to the food processor.
  5. Add the oil, onions and garlic to a skillet heated over medium heat.  Saute until the onions are soft.
  6. Add the onion to the food processor.  Pulse the mixture until finely chopped.
  7. Roll into X meatballs and place on the baking sheet.  Place in the oven and bake for 20 minutes.
  8. Mix the yogurt and lemon juice in a bowl.  Once the meatballs are browned, add them to the yogurt mix.
  9. Add the quinoa to 2 cups of water in a saucepan.  Bring to a boil and reduce to a simmer.  Cover and cook for 15-20 minutes or until the water is absorbed.  Set aside.
  10. Dry roast the red chilies on in a skillet on low heat for 2 minutes.  Remove from the pan and set aside. In the same pan, add 1 tablespoon of butter and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low heat for 3 minutes. Remove from the pan and cool.
  11. Add the roasted chilies and spices with the garlic an tamarind paste to a food processor.  Grind to a fine paste.
  12. Add the carrot and red bell pepper and 1 tablespoon of butter to the  pan and saute over medium heat until soft.  Set aside.
  13. Add the last tablespoon of butter and the spice paste and saute for 8 to 9 minutes or until the fat separates.
  14. Add the meatballs and sauce along with the sugar.  Heat through.
  15. Serve over quinoa

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