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Wednesday, December 12, 2012,11:31 PM by
D.Sumithra

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LAHORE-STYLE LAMB CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Lower the heat slightly add oil to the heavy pan and add the bay leaf, cloves, peppercorns and onion. Fry until the onion is golden brown.
  • Add the lamb, turmeric, chilli powder, coriander seeds, cinnamon stick, garlic and salt, stir-fry for about 5 minutes over a medium heat.
  • Pour in 4 cups of the water and cover the pan with a lid . Simmer for 30 minutes or until the lamb is tender.
  • Put the chana dhal into a large pan with the remaining water and a good pinch of salt and boil until the water has almost evaporated and the dhal is soft enough to be mashed.
  • If the mixture is too thick, add up more water.
  • When the lamb is tender, remove the lid or foil and stir-fry the mixture,until some free oil begins to appear on the sides of the pan.
  • Add the cooked lentils to the lamb and mix together well. Stir in the tomatoes, chillies and chopped fresh coriander and serve hot.

INGREDIENTS

  • 5 tablespoon IDHAYAM sesame oil
  • 1 bay leaf
  • 2 cloves
  • 4 black peppercorns
  • 1 onion, sliced
  • 1 kg lean boneless lamb, cubed
  • ¼ teaspoon ground turmeric
  • 1½ teaspoon chilli powder
  • 1 teaspoon crushed coriander seeds
  • 3 cm piece cinnamon stick
  • 1 teaspoon crushed garlic
  • 2 teaspoon salt
  • 1.5 litre water
  • 100 grams chana dhal (yellow split peas)
  • 2 tomatoes, quartered
  • 2 fresh green chillies, chopped
  • 1 tablespoon chopped fresh coriander (cilantro)

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