Here Is something Spicey to warm you up or as part of a curry party
Lamb Curry
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1 kg of lamb
2 cups of dhal
2 tablespoons of cooking oil
1 teaspoon of crushed red chillies ( seeds removed)
six crushed cloves of garlic
a tablespoon of crushed ginger
1 tablespoon of turmeric
chopped coriander leaves
3 medium onions
6 bruised cardamom pods
4 cloves
a couple of cinnamon sticks
Soak the dhal in warm water for about 20 minutes. Rub meat with oil, garlic,
ginger, salt and turmeric and let it stand while you heat a little cooking oil
in a large pot or pan. Add the cinnamon sticks, cardamom and cloves and fry
over high heat for 30 seconds, then turn heat down to medium and add finely
sliced onion, cover with lid and let it brown. Now add the meat and braise for
about 10 minutes. Now add the dhal and two cups of warm water. Let it simmer
away gently for about 60 minutes until meat is tender. Be careful not to let
the dhal stick to the bottom. Stir occasionally and add a bit of water if
necessary. Remove from heat and garnish with chopped coriander. Serve with
basmati rice, bread and baby potatoes boiled in their skins in a tablespoon of
turmeric.
Just the thing for a rainy day or a chilly evening!