About
This can be a North Indian dish created using lamb and lentils. Frequently several number of lentils can be used but to make it simple this recipe merely has the main one – red split lentils which and prepare lower to some lovely thick puree. This fundamental recipe fully trust chicken too, use skinned chicken leg fillets and simmer for just 45-50 mins.
- Serves: 4
- Total time: 2 hrs
- Level of skill: Easy peasy
- Costs: Low as chips
Ingredients
- 3 onions, peeled
- 1 small eco-friendly chilli, deseeded and finely chopped
- 2 garlic clove cloves, peeled and crushed
- 2tsp freshly grated root ginger root
- 3tbsp vegetable oil
- 900g shoulder of lamb, reduce chunks
- 2tsp each ground turmeric, ground coriander and ground cumin
- 200g red split lentils
- 900ml vegetable stock
- Salt and freshly ground pepper
- Coriander leaves, to garnish
Method
- Roughly chop two onions and put inside a mixer or blender using the chilli, garlic clove and ginger root and 2tbsp water. Tactic to a thick paste.
- Heat 2tbsp from the oil inside a large flameproof casserole and fry the lamb, in batches, on the medium-high temperature until browned throughout. Remove having a slotted spoon and hang aside.
- Add some onion paste towards the pan and fry for around ten mins until softened and golden brown. Stir within the spices and prepare for 1-2 mins.
- Return the lamb towards the dish using the lentils and stock. Provide the boil then reduce heat to some simmer. Season with salt and freshly ground pepper then cover and simmer very lightly for 1-1 hrs before the lamb is tender. Stir from time to time adding some extra stock, as needed.
- Thinly slice the rest of the onion. Heat all of those other oil inside a fry pan and fry the onion lightly for 8-ten mins until soft and golden brown. Serve the curry capped using the fried onion and garnished with coriander leaves.
By Nichola Palmer