Login to Save Like

Ingredients

• 6 black peppercorns
• 1 tbsp cumin seeds
• seeds from 8 cardamom pods
• 2 tbsp sunflower oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 5 cm (2 in) piece fresh root ginger, finely chopped
• 1 fresh red chilli, seeded and finely chopped
• 1 cinnamon stick
• 1 tsp turmeric
• 450 g (1 lb) lean boneless leg of lamb or neck fillet, trimmed of fat and cut into cubes
• 600 ml (1 pint) hot lamb stock, preferably home-made
• 225 g (8 oz) green lentils
• 4 plum tomatoes, quartered
• juice of 1/2 lemon
• 2 tbsp chopped fresh coriander
• salt and pepper

Description

Freshly Ground Spices Make This Dhansak-style Curry Fabulously Fragrant, While Green Lentils Give Texture And Substance. Serve With Chapattis And Yogurt, And Saffron Rice Sprinkled With Chopped, Toasted Cashews.

All Recipes UK