posted by Lisa UK 07-09-99 11:26 AM
Lamb Curry
2 cups of dhal
1 kg of lamb
2 tablespoons of cooking oil
1 teaspoon of crushed red chillies ( seeds removed)
six crushed cloves of garlic
1 tablespoon of crushed ginger
1 tablespoon of turmeric
a couple of cinnamon sticks
6 bruised cardamon pods
4 cloves
3 medium onions
a couple of cinnamon sticks
Soak the dhal in warm water for about 20 minutes.
Rub meat with oil, chilies, garlic, ginger, salt and turmeric and let it stand while you heat a little cooking oil in a large pot or pan.
Add the cinnamon sticks, cardamom and cloves and fry over high heat for 30 seconds, then turn heat down to medium and add finely sliced onion, cover with lid and let it brown. Now add the meat and braise for about 10 minutes. Now add the dhal and two cups of warm water. Let it simmer away gently for about 60 minutes until meat is tender. Be careful not to let the dhal stick to the bottom. Stir occasionally and add a bit of water if necessary. Remove from heat and garnish with chopped coriander.
Serve with basmati rice, bread and baby potatoes boiled in their skins in a tablespoon of turmeric.