Ingredients
- 2 medium onion, chopped
- 5 garlic cloves, crushed
- 1tsp turmeric
- 1tsp black peppercorns, ground
- 2tbsp natural yoghurt
- 500g (1lb 2oz) lamb leg, cut into chunks
- 1tbsp coriander seeds
- 14 cardamom pods, seeds removed and the pods discarded
- 8 cloves
- 2tsp sunflower oil
- 1tsp dried red chilli flakes
- 1 large red chilli, finely chopped
- 1 red pepper, chopped
- 400g can chopped tomatoes
- 2tsp garam masala
- For the dhal:
- 500g (1lb 2oz) yellow split peas
- 400g can chopped tomatoes
- 1 or 2 (depending on taste) fat green chillies, deseeded and chopped
- 2.5cm (1in) piece fresh root ginger, peeled and sliced
- 3 garlic cloves, chopped
- 3 cloves
- 6 curry leaves and 1 tbsp garam masala
- 2tbsp chopped fresh coriander
Instructions
- Using a food processor, blend the onions and garlic to make a smooth paste, remove to a large bowl and mix with the tumeric, pepper and yoghurt. Add the lamb, coating well with the yoghurt mix. Cover and set aside to marinate for at least 3 hours or overnight.
- Heat the oven to 170C, 150C fan, 325F, gas 3. Heat a heavy-based frying pan to medium-high and toast the coriander seeds, cardamon seeds and cloves for 30 seconds or until they become fragrant. Remove from the hot pan, crush using a pestle and mortar, and set aside.
- Heat the oil in a large, heavy-based casserole to medium-high, then add the chilli flakes, red chilli and red pepper. Sauté for 3 minutes then add the toasted spices. Cook for 1 minute then add the lamb, 200ml (7fl oz) water, the tomatoes and garam masala. Mix well, bring to the boil, cover and transfer to the oven. Cook for 2 hours until the lamb is tender. Season.
This article originated on: www.womanandhome.com
