Ingredients
- 500 g de viande d'agneau pour ragoût, désossée
- 1 c. à soupe de gingembre moulu
- 1 c. à café de graines de cumin
- 760 g d'eau
- 50 g de pâte de curry Madras
- 1 c. à café de sel
- 150 g de pois chiches secs
- de l'eau
- 80 g d'oignons
- 30 g d'huile d'olive
- 1 c. à soupe de pâte de bouillon de légumes
- 400 g tomate en dés, en conserve
- 70 g de lentilles rouges séchées
- 60 g de chou frisé
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