Lamb and Lentil Curry

Ingredients

• 3 tablespoons vegetable oil
• 6 whole cardamom pods
• 1/2 teaspoon whole coriander seed
• 1 cinnamon stick
• flour
• 1 1/2 kg lamb chops
• 6 garlic cloves, crushed
• 2 onions, chopped
• 1 teaspoon crushed dried chili (or to taste)
• 2 tablespoons grated fresh ginger
• 1 tablespoon turmeric
• 3 tablespoons mild curry powder
• 2 bay leaves
• 1 (440 g) can chopped peeled tomatoes
• 3 potatoes, peeled and diced
• 1 cup brown lentils, washed well
• 500 ml stock (veg or meat)
• salt (I used about 2 teaspoons)
• 2 tablespoons lemon juice
• 1 teaspoon garam masala
• 3 tablespoons chopped fresh coriander

Directions

1. 1

   Heat oil in large skillet over medium to high heat.

2. 2

   Sear floured meat in hot oil; remove.

3. 3

   Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.

4. 4

   Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.

5. 5

   Add remaining spices and mix well.

6. 6

   Add a little more oil and heat; return chops to pan.

7. 7

   Add tomatoes, potatoes and lentils.

8. 8

   Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.

9. 9

   Add lemon juice, garam masala and chopped coriander to finish.