Lamb and lentil curry
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.