|1 cup||pea dhal|
|1 cup||oil dhal|
|1 cup||chana dhal|
|1||onion — sliced|
|4||black peppercorns — left whole|
|salt — to taste|
|2 tsp||ginger and garlic paste|
|1 tsp||red chilli powder|
|1/2 tsp||ground coriander|
|1/2 tsp||ground cumin|
|1/2 tsp||garam masala|
|1 tsp||green chilli — ground|
|1/2 cup||oats — boiled and liquidised|
Soak the 3 dhals overnight.
Wash and boil together in a pot.
Heat ghee in a pot. Add in onion and braise till golden brown in colour. Add cardamom, cinnamon stick and peppercorns.
Add in mutton, salt and ginger and garlic paste.
Allow to cook until browned.
Add in chilli powder, turmeric, ground coriander and ground cumin.
Add in green chillies.
Braise util aromatic (do not burn).
Add in prepared dhals and oats.
Allow everything to boil on low until cooked. The mutton should be soft and the flavours would have come together.
Sprinkle 1/2 tsp garam masala from the top.
Garnish with fresh coriander and enjoy with freshly made naan.
Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.