Recipe: Indian Lamb with Spiced Lentils
- 450g lean boneless lamb, trimmed of fat and cubed
- 600ml lamb or beef stock
- 225g green lentils
- 6 black peppercorns
- 1 tablespoon cumin seeds
- seeds from 8 cardamom pods
- 2 tablespoons sunflower oil
- 1 large onion, sliced
- 2 garlic gloves, crushed
- 5cm piece fresh root ginger, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 cinnamon stick
- 1 teaspoon turmeric
- 4 plum tomatoes, quartered
- juice of 1/2 lemon
- 2 tablespoons chopped fresh coriander
- pepper to taste
- Crush the peppercorns, cumin and cardamom seeds in a pestle and mortar or electric grinder. Set aside. Heat the oil in a large casserole dish, add the onion and fry for 5 minutes or until softened. Add the ginger, chilli and garlic and fry for 3 minutes. Add the crushed spices, cinnamon stick and turmeric, frying for 30 seconds while stirring constantly.
- Add the lamb, stirring to coat the meat in spices. Fry gently to brown the meat all over – this should take about 4 minutes. Gradually add the stock, stirring well. Bring to the boil. Reduce the heat, cover and cook gently for 1 hour.
- While the lamb is cooking, rinse and drain the lentils, then place them in a saucepan full of cold water. Bring to the boil. Boil uncovered for 15 minutes before draining. Add the lentils and tomatoes to the curry and cook for 15-20 minutes or until the meat and lentils are both tender. Stir in the lemon juice and fresh coriander, seasoning with pepper. Serve immediately.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Indian (Northern)