The creamy curry : Lamb pasanda with dal

Serves 4-6

For the marinade

• 350g slow-cooked lamb shoulder
• 2 onions
• 6 green cardamom pods
• 4 whole cloves
• 0.5 small bunch coriander
• 0 Olive oil

For the dal

• 200g yoghurt
• 1 tsp chilli powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 2 cloves garlic
• 2 tsp ginger
• 60g onion
• 1 tbsp tamarind concentrate
• 0 black pepper
• 0 Lemon juice

• 200g chana dal
• 2 shallots
• 2 green chillies
• 2 cloves garlic
• 2 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• 0 Lemon juice

Step 1
Combine the marinade ingredients, then cover the lamb with the mix and set aside for at least 2 hours.

Step 2
Bring the lentils to the boil then cook until they have started to collapse – around 30-45 minutes.

Step 3
Meanwhile, gently fry the shallots, chilli, garlic and cumin in a little oil for 10 minutes, or until the shallots have caramelised.

Step 4
When the lentils are soft, add the shallot mix, turmeric and garam masala along with some seasoning and lemon juice.

Step 5
Reserve and keep warm.

Step 6
To make the curry, fry the onions, cardamom and cloves in oil over a medium heat until nicely caramelised.

Step 7
Layer in the lamb, cover with about 200ml water and season well.

Step 8
Bring to the boil, then turn to a simmer and cook until the liquid has reduced to a rich, sauce-like consistency.

Step 9
Turn off the heat and season to taste.

Step 10
Sprinkle with coriander, serve with the dal, some yoghurt and fresh roti.