Lahore Lamb Curry Recipe - Serves 4

Lahore Lamb Curry Recipe

385 calories each serving (583 calories if eating with rice)

Taste Rating = 9     Heat Rating = Hot



Ingredients

30g (6 oz) red lentils (masoor dal)
625ml (22 fl oz or 2 1/2 cups) cold water, for cooking lentils
3 tablespoons (45ml) cooking oil
1 medium onion, peeled and finely chopped
1/4 teaspoon (1ml) ground cloves
1/4 teaspoon (1ml) ground black pepper
4 cloves of garlic, peeled and crushed
4 fresh green chillies, finely chopped
600g (1 lb 5 oz) lean lamb, cut into 19mm (3/4 inch) cubes
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) chilli powder
1 teaspoon (5ml) ground cinnamon
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
500ml (17 fl oz or 2 cups) cold water, for cooking lamb
1 tin/can (400g or 14 oz) chopped tomatoes
1 cup (250ml or 9 fl oz) fresh coriander (cilantro) leaves, finely chopped


Method

Put the red lentils and 625ml (22 fl oz or 2 1/2 cups) of cold water into a medium saucepan (you need one with a lid), mix, bring to the boil, adjust the heat to maintain the boil and boil for 15 minutes, stirring often
Remove the saucepan from the heat strain (discard the liquid), put the cooked lentils back into the saucepan, cover and set aside
Heat the cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the onion, ground cloves and ground black pepper, mix well and saute until the onion is soft (5-8 minutes), turning often
Add the garlic and green chillies, mix well and saute for 2 minutes, turning a few times
Add the lamb cubes and mix well
Add the ground coriander, chilli powder, ground cinnamon, ground turmeric and salt, mix well and saute for 5 minutes, stirring often (add a little hot water if the ingredients get too dry)
Add the 500ml (17 fl oz or 2 cups) of cold water, mix well, bring to the boil, adjust the heat to maintain a good simmer, cover and simmer for 40 minutes, stirring every few minutes
Remove the lid, add the previously cooked lentils, and mix well
Add the chopped tomatoes, mix well, bring to the boil and cook for 20 minutes, stirring a few times
Cook for longer, increasing the heat, if there is too much liquid and you want a thicker sauce, stirring a few times
Serve hot with basmati rice, garnished with the fresh coriander (cilantro)

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Recipe submitted by D Chadha on 4 February 2017