Lamb & Chana Dal Curry

Cook Time 2 hours plus overnight soaking

Servings 6

Ingredients

1 cup chana dal, rinsed and soaked overnight

¼ cup vegetable cooking oil

3 medium brown onions, diced

2 tbsp of ginger and garlic paste

1kg diced lamb shoulder

4 Roma tomatoes, diced

2 tsp salt

2 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

2 green chillies, finely chopped

1 bunch coriander, chopped, to serve

Roti or naan, to serve

Garlic achaar, to serve 

Method

In a large heavy based casserole, heat the oil over a medium heat. Sauté the onions, stirring regularly until golden brown (about 10 minutes). Remove ⅓ of the onions and reserve for garnish later.

Stir in the ginger and garlic paste and fry for about 30 seconds. Add the red chilli powder, coriander powder, and turmeric powder. Next add the meat and brown on all sides and season with salt. Add the drained chana dal, tomatoes and 1 litre of water. Lower the heat and cook on medium for 1 hour.

Remove the lid and add the green chilies and cook for a further 5 minutes. Garnish with coriander and serve with naan and an indian pickle of your choice.