Lamb Quantee (Mixed Sprouted Beans with Lamb)

Lamb Quantee Recipe | Mixed Sprouted Beans with Lamb from Nepal

Region / culture: Nepal | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lamb Quantee (Mixed Sprouted Beans with Lamb)

Lamb Quantee is a delicious and nutritious dish made with mixed sprouted beans and tender pieces of lamb. This recipe is packed with flavor and is perfect for a hearty meal.

History

Lamb Quantee is a traditional Nepali dish that has been enjoyed for generations. It is a popular dish in Nepali households and is often served during special occasions and festivals.

Ingredients

2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
? lb. lamb (chicken can be used), cut into small pieces
1 tsp jwanu (lovage seeds)
1 tsp fennel seeds
1 tsp mustard seeds
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp minced garlic
1 tbsp minced ginger
3 fresh red chilies, minced
? teaspoon turmeric
1 tsp freshly ground pepper
1 cup chopped tomatoes
2 cups yogurt
4 cups rich lamb broth
3 tbsp mustard oil
salt to taste
2 tbsp finely chopped green onion, for garnish

How to prepare

In a large bowl, soak the beans overnight in water. Drain the water and wash the beans. Cover the bowl and place it in a warm location to allow sprouting. This process usually takes about 2-3 days, depending on the desired length of sprouts.
To cook, combine lamb, salt, and pepper with 1 tbsp of mustard oil in a large bowl. Heat 2 tbsp of oil in a saucepan and fry cumin seeds, fennel seeds, and mustard seeds until they turn light brown. Add the lamb mixture and brown it well. Then, add 3 cups of sprouted beans and fry for 2 minutes over medium heat. Stir in chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Make sure the meat and sprouted beans are well coated, and cook for about 2 minutes.
Add tomatoes, broth, and yogurt to the mixture of beans. Bring it to a boil and let it simmer over low heat until the meat and sprouts become tender and the desired consistency of the soup is achieved. Finally, garnish with chopped green onions.

Variations

For a vegetarian version, you can omit the lamb and add more beans or vegetables.
You can also add other spices such as cinnamon, cardamom, or cloves for a different flavor profile.

Cooking Tips & Tricks

Make sure to soak the beans overnight and allow them to sprout for a few days before cooking.

- Browning the lamb before adding the beans and spices will enhance the flavor of the dish.

- Adjust the amount of chilies according to your spice preference.

- Garnish with fresh green onions for added freshness and flavor.

Serving Suggestions

Lamb Quantee can be served with steamed rice or naan bread for a complete and satisfying meal. It can also be enjoyed on its own as a hearty soup.

Cooking Techniques

The key cooking techniques for Lamb Quantee include soaking and sprouting the beans, browning the lamb, and simmering the ingredients together to allow the flavors to meld.

Ingredient Substitutions

If you don't have lamb, you can use chicken or beef as a substitute. You can also use different types of beans or lentils in place of the mixed sprouted beans.

Make Ahead Tips

Lamb Quantee can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Lamb Quantee in a large bowl and garnish with fresh green onions for a pop of color. You can also sprinkle some freshly ground pepper on top for added flavor.

Pairing Recommendations

Lamb Quantee pairs well with a side of steamed rice, naan bread, or a fresh salad. You can also serve it with a side of yogurt or raita for a cooling contrast.

Storage and Reheating Instructions

Store any leftovers of Lamb Quantee in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Lamb Quantee contains approximately 350-400 calories, making it a satisfying and nutritious meal option.

Carbohydrates

The mixed sprouted beans in Lamb Quantee provide a good source of carbohydrates, which are essential for energy production and overall health.

Fats

The lamb in this dish provides a good source of healthy fats, which are important for brain function and hormone production.

Proteins

The combination of lamb and mixed sprouted beans in Lamb Quantee provides a high amount of protein, which is essential for muscle growth and repair.

Vitamins and minerals

This dish is rich in vitamins and minerals such as vitamin C, vitamin A, iron, and potassium, which are important for overall health and well-being.

Alergens

This recipe contains dairy (yogurt) and mustard oil, which may be allergens for some individuals. Please check for any allergies before consuming.

Summary

Lamb Quantee is a nutrient-dense dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and delicious meal option for any occasion.

Summary

Lamb Quantee is a flavorful and nutritious dish made with mixed sprouted beans and tender pieces of lamb. This traditional Nepali recipe is perfect for a hearty and satisfying meal. Enjoy the rich flavors and health benefits of this delicious dish!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a rainy afternoon and I had been invited to a friend's house for lunch. As I walked into her kitchen, the aroma of spices and herbs filled the air, and my stomach growled in anticipation.

My friend, Mrs. Patel, greeted me with a warm smile and handed me a steaming bowl of lamb quantee. The dish was a beautiful medley of mixed sprouted beans and tender chunks of lamb, coated in a rich, fragrant gravy. I took my first bite and was immediately transported to a world of flavors and textures I had never experienced before.

I begged Mrs. Patel for the recipe, but she simply laughed and said it was a family secret, passed down through generations. Determined to recreate the dish in my own kitchen, I set out on a mission to learn the art of making lamb quantee.

I started by researching the history of the dish and discovered that it originated in the mountainous regions of northern India, where hearty, nutritious meals were essential for surviving the harsh winters. The combination of sprouted beans and tender lamb provided a perfect balance of protein, fiber, and flavor.

Next, I reached out to my network of friends and acquaintances, asking if anyone knew how to make lamb quantee. One day, while browsing the local farmers market, I struck up a conversation with an elderly woman selling spices and herbs. When I mentioned my quest for the perfect recipe, her eyes lit up with excitement.

"I know just the person you need to meet," she said, handing me a small card with an address scribbled on it. "Her name is Mrs. Gupta, and she is the best cook in town."

I wasted no time in visiting Mrs. Gupta's humble home, where she welcomed me with open arms and a pot of simmering lamb quantee. As we sat down to eat, she shared the story of how she learned to make the dish from her grandmother, who had learned it from her grandmother before her.

Mrs. Gupta graciously agreed to teach me the secrets of making lamb quantee. We spent hours in her kitchen, chopping vegetables, measuring spices, and simmering the ingredients together in a large pot. She showed me how to sprout different types of beans, how to tenderize the lamb, and how to infuse the gravy with a perfect blend of aromatics.

After much trial and error, I finally mastered the art of making lamb quantee. The dish became a staple in my own home, and I shared it with friends and family who marveled at its complex flavors and comforting warmth.

Over the years, I have continued to refine the recipe, adding my own twists and variations to make it truly my own. But no matter how many times I make lamb quantee, it always brings me back to that rainy afternoon at Mrs. Patel's house, where I first fell in love with this special dish.

Now, as I pass on the recipe to future generations, I hope that they too will experience the joy and satisfaction of creating something delicious and meaningful from scratch. And who knows, maybe one day, they'll be the ones sharing their own stories of how they learned to make lamb quantee.