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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce. 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. Heat oil in large skillet over medium to high heat.
2. Sear floured meat in hot oil; remove.
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. Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
5. Add remaining spices and mix well.
6. Add a little more oil and heat; return chops to pan.
7. Add tomatoes, potatoes and lentils.
8. Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
9. Add lemon juice, garam masala and chopped coriander to finish.
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