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By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
A delicious way of using pickled beef. The fennel’s aniseed flavour goes particularly well with the brisket and you can make the lentils as spicy as you wish.
Soak the lentils according to their instructions. Drain well. Melt the ghee in a saucepan and fry the onions and the ginger. Add the lentils, mix in the turmeric and chilli. Add the water, bring to the boil and simmer covered for 15-20 minutes (adding more water if necessary) until the lentils are tender. Drain off any excess liquid, add a squeeze of lemon and season to taste.
Trim the