Lamb and lentil curry
500g red lentils, washed
2 green chillies, chopped
1 tsp ground turmeric
15 curry leaves
4 tbsp sunflower oil
2 large onions, chopped
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
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.
Add 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.