Lamb and lentil curry

Recipe from: 7/1/2007 12:00:00 AM

Ingredients 16
Servings 6
Time 40

Ingredients

  • 45
    ml
    oil
  • 0
    6 whole cardamom pods
  • 2
    ml
    whole coriander seeds
  • 0
    2 cinnamon sticks, lightly crushed
  • 0
    2 onions, chopped
  • 0
    6 cloves garlic, crushed
  • 10
    ml
    dried chilli flakes
  • 0
    1 bunch fresh coriander leaves
  • 30
    ml
    fresh ginger, grated
  • 10
    ml
    turmeric
  • 2
    kg
    lamb shanks, sliced into four pieces by your butcher
  • 0
    salt and freshly ground pepper
  • 0
    4 tomatoes, peeled and cubed (or a tin of chopped tomatoes)
  • 0
    3 potatoes, peeled and cubed
  • 250
    ml
    brown lentils, washed
  • 500
    ml
    prepared chicken stock
 

Method

90
 
Heat the oil in a heavy-based saucepan. Add the cardamom pods, coriander seeds and cinnamon sticks. Stir-fry for a minute or two to allow the flavours to develop, then add the onions and stir-fry until soft and translucent. Add the garlic and stir-fry for another minute or two. Add the remaining spices and stir to combine. Remove the onion mixture from the saucepan and set aside. In the same saucepan, fry the lamb shanks in batches until golden brown on all sides. Fry only a few pieces of meat at a time to prevent them from burning and from stewing in their own juice. Season with salt and freshly ground black pepper and, as soon as you've browned all the meat, return it to the saucepan with the onion mixture. Add the tomatoes, potatoes and lentils, and stir to combine. Add the chicken stock and bring to the boil. Reduce the heat then simmer, covered, for 1 1/2 hours or until the meat is soft and almost falling off the bone. Taste and, if necessary, season. Garnish with strips of fried ginger and serve with sambals and poppadums or naan bread.
 

Read more on: shallow-fry  |  lamb
 

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