Lamb and Dhal Curry
Succulent spicy lamb backed up by the earthy flavours of Chana Dahl. Serves 4
- 5 cloves of garlic, crushed
- cm of peeled fresh ginger, chopped
- 1 large Spanish onion, peeled, halved, and thinly sliced
- 150g chana dahl, soaked over-night (Tip: pour over boiling water and leave for 30 minutes ? has the same effect)
- 1 small birdseye chilli, de-seeded and chopped ( add more if you wish!)
- 1 medium, mild green chilli, de-seeded and chopped
- 2 tbsp tomato purée
- 750g shoulder of lamb, excess fat removed, chopped to 2.5cm dice
- 500ml lamb stock
- ground nut oil,
- 1 tsp ground methi
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 cloves
- 3 green cardamoms, bruised
- ½ tsp ground black pepper
- 1 tsp tamarind paste
- 10 curry leaves
- Fry onions very slowly over a low heat with about 1 tbsp oil, until very soft and slightly browned ? about 20 minutes. Do not burn them. Remove into a bowl.
- With a little water liquidise the garlic and ginger into a paste.
- Wipe out the pan and heat 2tbs oil. Add the methi, cumin, coriander, and turmeric to the oil and heat over a low heat for 2-3 minutes to cook the spices.
- Add the onions and ginger/garlic paste to the spices and mix well.
- Add the meat and coat it well with the spice/onion/paste mix.
- Add the stock and bring to a simmer.
- Add all the remaining ingredients.
- Put into a low/medium oven, gas 4, or 160C for about 1½ hours.
- Check and stir every 20 minutes. Add a little water if it looks to be burning. It should end up medium thick sauce.
- When the sauce is thick and the meat very tender add salt to taste.