Lamb and Dhal Curry

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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,
  • salt


  • 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


  1. 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.
  2. With a little water liquidise the garlic and ginger into a paste.
  3. 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.
  4. Add the onions and ginger/garlic paste to the spices and mix well.
  5. Add the meat and coat it well with the spice/onion/paste mix.
  6. Add the stock and bring to a simmer.
  7. Add all the remaining ingredients.
  8. Put into a low/medium oven, gas 4, or 160C for about 1½ hours.
  9. Check and stir every 20 minutes. Add a little water if it looks to be burning. It should end up medium thick sauce.
  10. When the sauce is thick and the meat very tender add salt to taste.


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