Ingredients
- 1,5 kg lamb shoulder cubed
- black pepper and maldon salt to taste
- 60 ml extra virgin olive oil
- 1 x 410g can of chopped tomatoes
- 1 x 5cm cinnamon stick
- 1 x 410g can of lentils
- 1 litre home made beef stock
- 3 x bay leaves
- 2 x star anise
- paste
- 3 x small onions
- 6 x garlic cloves
- 1 x 5cm fresh ginger peeled and roughly chopped
- 2 x green chilies
- 4 x cardamon pods
- 30ml x garam masal
- 15ml x tumeric
- 5ml x ground cumin
- 5ml x ground coriander
- 60ml x medium rajah curry powder
- 15ml x mustard seeds
- (all spices to be roberston)
- sambals
- 2 x small fresh tomatoes
- 1 x large red onion
- mrs balls chutney
- fresh coriander
- Crusty bread, or 2 x cups of basmati rice.
Method
- Preheat the oven to 180degrees (preferably a thermo fan)
- Blitz all the past ingredients in a food processor
- Heat oil in a heavy based casserole pot and brown the meat. Remove the meat and set aside.
- In the same pot fry the past for 1 minute over medium heat.
- Return meat to pot and fry for a further 1 minute together with the paste.
- Add tomatoes, bay leaves, cinnamon, star anise and the stock. Cover the pot and allow to simmer for 15 minutes.
- Cover with the lid and cook in the oven for 1 hour 30 minutes. Check after every 30 minutes if you need to add more liquid so it doesn’t dry out.
- Add the lentils and cook for a further 30 minutes, check the seasoning.
- Cook the basmati rice according to the instructions.