Lamb Curry with Lentils

Name: Lamb Curry with Lentils
Yield: Serves 4
Cuisine: Asian
Ingredients: 1.5 ml/¼ tsp ground turmeric; 7.5 ml/1 ½ tsp chilli powder; 1 onion, sliced; 450 g/1 lb lean lamb shoulder, cubed; 5 ml/1 tsp crushed garlic; 7.5 ml/1 ½ tsp salt; 5 ml/1 tsp crushed coriander seeds; 2.5 cm/1 in cinnamon stick; 2 cloves; 4 black peppercorns; 60 ml/4 tbsp vegetable oil; 1 bay leaf; 2 tomatoes, quartered; 50 g/2 oz/⅓ cup split Bengal gram (chana dhal); 15 ml/1 tbsp chopped fresh coriander (cilantro); 2 fresh green chillies, seeded and thinly sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This hearty Indian dish, made with lamb and split Bengal gram (chana dhal), has a wonderfully aromatic flavour imparted by winter spices such as cloves, black peppercorns and cinnamon. Serve with a hot, puffy naan in true north Indian style.

Ingredients

60 ml/4 tbsp vegetable oil
1 bay leaf
2

Asia
India
Main course
Gluten-free
Winter
Spicy

Method

Heat the oil in a wok, karahi or large pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry for about 5 minutes, or until the onion is golden brown.
Add the cubed lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and most of the salt, and stir-fry for about 5 minutes over a medium heat.
Pour in