LAMB DALCHA PASTA

Serves 2

For marination

500gm lamb, cubed 1 lamb shank salt and pepper to taste 1 tsp curry powder

For cooking

3 tbsp oil

2 star anise

8 cardamom pods

1 bay leaf

2 tsp cumin seeds, dry toasted

2 tsp fennel seeds, dry toasted 4 shallots, chopped

1 red onion, halved

2-3 stalks of lemongrass (bruised) 5 sprigs of curry leaves

2 tsp ginger garlic paste

1 1/2 tomatoes or 8 cherry tomatoes 2 tsp cumin powder

2 tsp coriander powder

2 tsp paprika

2 tsp cayenne powder (or chilli powder) 1 tsp turmeric powder 1/4 cup split peas/chana dal, soaked for 30 mins

750ml water salt and sugar to taste

1/2 cup seashell pasta, cooked

To cook

Marinate lamb cubes and shank in salt, pepper and curry powder for 3 hours.

Add oil in pot and fry star anise, cardamom pods and bay leaf. Then add cumin and fennel seeds and stir for 30 seconds.

On high heat, add shallots, red onion, lemongrass, curry leaves and ginger garlic paste. As the heat builds up and onions start to caramelise, add tomatoes followed by all the powders. Add a little water to dilute.

Finally add split peas and cover the contents with water. Cook for 2 to 3 hours on low heat or for 30 minutes in a pressure cooker, adding salt and sugar to taste in the middle of the cook. Serve hot with pasta.