Lamb and lentil curry

Ingredients 16
Servings 4


  • 45
    sunflower oil
  • 6
    whole cardamom pods
  • 2
    whole coriander
  • 2
    cinnamon sticks
  • 6
    cloves garlic, crushed
  • 2
    onions, chopped
  • 10
    crushed dried chilli
  • small bunch fresh coriander leaves
  • 25
    grated fresh ginger
  • 10
  • 2
    lamb knuckles
  • 4
    tomatoes, skinned and diced
  • 3
    potatoes, peeled and diced
  • 250
    brown lentils, washed well
  • 500
    vegetable stock
  • salt to taste


1. Heat oil in a heavy-based saucepan until hot but not smoking. 2. Add whole cardamom pods, coriander and cinnamon sticks and leave for a minute or two, covered, to allow spices to pop and release their aroma. 3. Add garlic and onions and sauté briefly, until onions are translucent. Add remaining spices and mix well. 4. Add a little more oil and heat, then add lamb knuckles and brown quickly on all sides. 5. Add the tomatoes, potatoes and lentils and mix thoroughly. 6. Pour vegetable stock over, reduce temperature and simmer gently, covered, for 1 1/2 hours or until meat is tender and sauce thickened. 7. Serve curry on steamed rice, accompanied by sambals, raita and poppadums or naan bread.

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