LAMB & LENTIL CURRY

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.