Tasty Lamb Curry with Lentils aka Daar Gosht

• 60g Red Split Lentils (Masoor Dal)

• 140g Split Chick Peas (Chana Dal)

• 1 kg chopped lamb (on or off the bone)

• 1 tbsp salt

• 3 medium small chopped onions (red or white)

• 1 tbsp cumin

• 2 cinnamon sticks

• 2 cardamom pods

• 10 peppercorns

• 10 cloves

• 2 tsp garlic

• 1 1/2 tsp ginger

• 3 tsp green chillies

• 300 ml tomatoes

• 3/4 tsp turmeric powder

• 1/2 tsp red chilli powder

• 3 tsp dhana jiru

• 1 tsp garam masala

• Salt to taste (at least 1 tsp)

• Water for soaking plus more cooking

• Oil for cooking

• Soak the lentils in warm water for about an hour (You need enough to cover the lentils and a bit more).

• In a pressure cooker add your chopped meat along with your lentils (with the water they were soaking in). The water should almost cover your meat and lentils. If not add a little bit more however do not add too much water incase it overflows when cooking.

• Add a teaspoon of salt and let this cook in the pressure cooker until meat is done. Around 30 minutes. Once the meat has finished cooking turn off the heat and let it cool down so there is no pressure.

• While the meat is cooking, to a large pan heat in 2 tbsps of oil on medium heat then add in the cumin, cinnamon sticks, cardamon, cloves and peppercorns, stir and cook for a minute.

• Add the onions and let this cook on low to medium heat until caramelised but not burnt. Stir occasionally to ensure they do not burn or stick to the pan.

• Add in the crushed garlic, ginger and chillies and stir. Cook for a minute.

• Then add in 300ml passata and stir

• Add in the spices, stir again and let this cook until the oil separates from the tomatoes and the colour darkens. Around 10-15 minutes.

• To the tomato base add in the contents of the pressure cooker carefully.

• If it is too thick add in a glass of water

• Stir and simmer until the curry slightly thickens.

• The lamb will be soft and the dal thick and blended into the tomato base making a tasty hearty base.

• Enjoy with your rotli, or rice with some pickled onions.

• The pickled onions are easy to make. Slice onions in rings and soak in water for about 30 minutes. This reduces the pungent taste. Drain the onions then squeeze in some lemon juice and add salt and ground cumin. Mix and enjoy.