LAMB AND LENTIL CURRY

Lamb and Lentil Curry image

Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.

Provided by JustJanS

Categories Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

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Ingredients

3 tablespoons vegetable oil
6 whole cardamom pods
1/2 teaspoon whole coriander seed
1 cinnamon stick
flour
1 1/2 kg lamb chops
6 garlic cloves, crushed
2 onions, chopped
1 teaspoon crushed dried chili (or to taste)
2 tablespoons grated fresh ginger
1 tablespoon turmeric
3 tablespoons mild curry powder
2 bay leaves
1 (440 g) can chopped peeled tomatoes
3 potatoes, peeled and diced
1 cup brown lentils, washed well
500 ml stock (veg or meat)
salt (I used about 2 teaspoons)
2 tablespoons lemon juice
1 teaspoon garam masala
3 tablespoons chopped fresh coriander

Steps:

Heat oil in large skillet over medium to high heat.
Sear floured meat in hot oil; remove.
Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
Add remaining spices and mix well.
Add a little more oil and heat; return chops to pan.
Add tomatoes, potatoes and lentils.
Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
Add lemon juice, garam masala and chopped coriander to finish.

Nutrition Facts : Calories 1080.8, Fat 74.6, SaturatedFat 30.5, Cholesterol 185, Sodium 156.3, Carbohydrate 48.9, Fiber 15, Sugar 5.3, Protein 53

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