LAMB AND VEGETABLE CURRY

Preparation Method :

• Place the drained pulses in a large pan with the cubed lamb. Pour over enough boiling water to cover and season with salt.
• Bring to the boil, skim any scum from the surface, then cover and simmer the pulses and meat, for about 20-22 minutes. Stirring occasionally.
• Add the prepared vegetables to the pan, stir well and continue cooking for a further 25-30 minutes or until the pulses and vegetables are cooked and the lamb is tender.
• Drain the liquid from the pan and remove the pieces of meat using a slotted spoon.
• Blend the cooked vegetables and pulses into a blender to a thick puree. Tip into a bowl and set aside.
• Heat the oil in a large, heavy-based frying pan and fry the thinly sliced onion for about 3-5 minutes or until softened.
• Add in the masala paste and cook for further 3-5 minutes. Stir in the dry spice mixture and cook, stirring constantly, until the mixture is aromatic.
• Add the pieces of lamb and the pulse and vegetable puree to the pan, together with the tomato puree and water.
• Adjust seasoning with salt and pepper, cover and simmer the curry for about 20-30 minutes or until it is thick. Add a little more water if needed.
• Transfer the curry to a warmed serving dish. Garnish with coriander sprigs, deep-fried onion rings and chilli rings and serve with boiled rice.