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 LAMB & LENTIL CURRY

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Joy

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Posts : 213
Join date : 2011-03-31
Age : 62
Location : Cape Town, South Africa

PostSubject: LAMB & LENTIL CURRY   Sun Apr 03, 2011 10:47 am

VAGAAR: is the Hindu term for aroma and is used in most dishes where spices are heated at high temperature, capturing the aroma. Method – heat ghee or oil until very hot added spices and add tight fighting lid immediately for 20 seconds. Add onions and replace lid for 30 seconds and continue cooking as per recipe.

Serves 6


  • 1kg lamb pieces any cut - I like to use leg of lamb cut up including the bones
    1 ½ cups oil dhal
    30ml oil
    5ml finely chopped red chilli
    10ml fresh ginger grated finely
    5ml fresh garlic crushed
    7ml turmeric
    10ml salt
    45ml dhunia/coriander leaves, chopped

VAGAAR - spices
45ml oil
5 cardamom pods
3 thick cinnamon sticks, 50mm each –not the thin stuff
5 cloves
2 medium onions, chopped

Clean and soak oil dhal in warm water for 30 minutes. Add oil, chilli, ginger, garlic, turmeric and salt to lamb and rub in well.

VAGAAR – using a large saucepan with lid, heat the oil until hot. Add vagaar spices but not the onions and immediately put the lid on for 20 seconds, add onions, replace lid for 30 seconds. Lower heat to medium and brown onions.

Add lamb and brown for 10 minutes. Add 250ml hot water and the drained oil dhal and allow to simmer over medium heat until the meat has cooked, about 90 minutes. Stir during cooking to ensure that the oil dhal does not stick to the bottom, add a little water if needed. The oil dhal should at this stage resemble mashed potatoes – not too stiff. Garnish with coriander leaves.

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