LAMB AND LENTIL CURRY

Prep time 30 mins Cooking time 2 hours Serves 6-8

INGREDIENTS

500g red lentils, washed 2 green chillies, chopped 1 tsp ground turmeric 15 curry leaves

4 tbsp sunflower oil 2 large onions, chopped 6 cloves

6 cardamom pods 1 cinnamon stick

2 tbsp crushed garlic 3 tbsp crushed ginger 1 kg stewing lamb

3 tomatoes, chopped 500ml prepared vegetable stock 1 tbsp tamarind paste

3 tbsp chopped coriander

½ tsp chilli powder

2-4 dried red chillies, broken up 2 cloves garlic, sliced

1 tsp cumin seeds

½ tsp mustard seeds

½ tsp garam masala powder

METHOD

Cook the lentil in 1.3 litres of water, 1 tsp salt, chopped chillies, turmeric powder and half the curry leaves. Bring to the boil then reduce the heat, cover and simmer. In a separate saucepan, heat half the oil. Add onions and saute for 3 mins. Add the whole spices, remaining curry leaves, garlic and ginger. Stir over medium heat and if it starts to stick, add a splash of water. Add lamb and stir well for 5 mins. Add tomatoes and cook for a further 5 mins. Ad the cooked lentils and add the stock. Bring to the boil, then cover and simmer for about 2 hours or until the lamb is tender. Stir in the tamarind and fresh coriander and cook for 5 more minutes. Just before serving, heat the remaining oil in a frying pan. Add the remaining ingredients and saute for a minute or until fragrant. Spoon over the curry and serve hot with rice or naan bread.