Lamb and lentil curry

Easy Food Special - - HEARTY VALUE CUTS -

Serves 6-8

oil, for fry­ing

8 whole car­damom pods

½tsp whole co­rian­der seeds 2 cin­na­mon sticks

2 onions, chopped

6 gar­lic cloves, crushed

2tsp dried chili flakes

1 bunch fresh co­rian­der leaves

2tbsp grated fresh gin­ger

2tsp ground tumeric

1.5kg lamb shanks salt and freshly ground black pep­per 1 tin chopped toma­toes

3 pota­toes, peeled and cubed

250g brown lentils, washed

500ml chicken stock few gin­ger strips, fried, to gar­nish

1 Heat some oil in a large, heavy-based saucepan. Add the car­damom, co­rian­der and cin­na­mon, and stir-fry for one to two min­utes to al­low the flavours to de­velop.

2 Add the onions and stir-fry un­til soft and trans­par­ent. Add the gar­lic and stir-fry for an­other minute.

3 Add the re­main­ing herbs and spices and stir to com­bine. Re­move the onion and spice mix­ture from the pan and set aside on a plate.

4 Cut each lamb shank off the bone and into four pieces, and fry in small batches.

5 Sea­son and add the onion mix­ture, toma­toes, pota­toes and lentils to the saucepan. Stir to mix well.

6 Add the chicken stock and bring to the boil. Cover and sim­mer over a low heat for about 1½ hours, or un­til the lamb is com­pletely ten­der, adding hot wa­ter if the stew be­comes too dry.

7 Check the sea­son­ing and re­move the cin­na­mon sticks. Gar­nish with strips of fried gin­ger and serve with pop­pad­ums and naan bread.

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