Lentils, beans and balls curry

1. Before starting this recipe.
Soak the lentils in water for 2 to max. 12 hours and rinse. If you decide to make fresh pork broth it wil take a few hours extra but it is well worth the wait.

2. Making the balls.
Put the grinded porkmeat in a bowl together with a quarter of the corn (mashed) together with the breadcrumbs/panko or ground grains and a teaspoon of:
1 salt, 1 garam masala, 1 roasted cummin, 1 chilli, 1 koriander, 1 curcuma, 1 cinnamon, 1 Laos Galanga, 1 tomato puree and some finely chopped leek or spring onion leaves and a bit of parsley. Mix it with your hands and roll about 16 small balls.

3. Take a frying or grill pan.
Add some oil or butter and bake the balls till golden brown. Turn them regularly in 10 minutes. When almost brown on the outside throw in the baby potatoes and bake for another 10 minutes.

4. Chop the vegetables in large chunks.
Put them aside on a plate. Finely chop the garlic and fresh ginger.

5. In a small pan put 1 liter of water together with:

2 broth cubes, 3 Indian bayleaves, 3 cloves and 5 piment / all spice grains and heat up the mixture until it boils.

6. Take a very big pot or stir fry pan.
Put in some oil and throw in the chopped carrots. After 3 minutes the onion the garlic and ginger. After 5 minutes cook the sliced pork and bake till the pork has colored brown, then add spices.

A teaspoon of:
3 garam masala, 2 grinded cummin, 2 chilli powder, 2 salt, 1 koriander powder, 1 curcuma powder, 1 cinnamon powder, 1 Laos powder.
Cook for another 7 minutes and add the boiling broth and rinsed lentils to simmer for half an hour on the stove.
(When skipping whine you can add tomato puree after the spices are baked instead of at step 8). 🛐

7. Then put in all the carbohydrates.
Add corn, white beans in tomato sauce, potatoes and let the pot cook on the stove while adding the meat balls.

8. (optional).
In another pan (if you choose not to use wine add, the tomato paste before roasting the spices at step 6)
fry the tomato paste in some hot oil, a pinch of salt and put in a glass of wine after 5 minutes stirring. Let it cook for another five minutes and add to the pot. You can add a dash of water to get everything out of the tomatosauce pan. If you like your curry a bit thinner this is also the point where you can add a little bit more water.

Final step.
Let the lentils and beans curry simmer for another 10 minutes so you can bake off some chapati, (yoghurt) naan or slice your own sour dough bread. Scoop the curry in a bowl and top it off with some chopped parsley and a sprinkle of lemon juice & yoghurt, et voilà, bon appétit your in culinary heaven!