Lamb curry, dhal and rice

Another favourite tonight – curry.

The lamb I used was neck fillet, trimmed and cubed.

I made a paste with half a bunch of green coriander, a large onion, garlic, ginger, dried methi leaves and green chillies (seeds included) and marinated the meat in this for a few hours.

When it was time to cook, I heated up some oil in a pan and fried off some dried spices (black mustard seeds, cumin seeds, cassia bark, bay leaves, cloves and green cardamom pods), then I added in the meat and marinade and fried this for about five minutes before adding some tomato passata, garam masala, turmeric, salt and pepper, stirring this in and simmering for about 30 minutes. After this point, I added in some boiling water and carried on simmering for about an hour longer.

The dhal was made from channa dhal, vall dhal and split moong dhal cooked in water, with turmeric, bay leaves and dried red chillies until softened. Then I removed the dry spices and liquidised the dhal, adding salt, pepper, chopped coriander and lemon juice.

The rice was plain steamed Basmati. The dish was garnished with some more chopped green coriander.

We had a naan bread and some Indian pickles on the side.


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