Lamb and lentil curry

Prep Time: 40
Servings: 6
Cooking Time: 90
  • 45.00ml - oil
  • 0.000 - 6 whole cardamom pods
  • 2.00ml - whole coriander seeds
  • 0.000 - 2 cinnamon sticks, lightly crushed
  • 0.000 - 2 onions, chopped
  • 0.000 - 6 cloves garlic, crushed
  • 10.00ml - dried chilli flakes
  • 0.000 - 1 bunch fresh coriander leaves
  • 30.00ml - fresh ginger, grated
  • 10.00ml - turmeric
  • 2.00kg - lamb shanks, sliced into four pieces by your butcher
  • 0.000 - salt and freshly ground pepper
  • 0.000 - 4 tomatoes, peeled and cubed (or a tin of chopped tomatoes)
  • 0.000 - 3 potatoes, peeled and cubed
  • 250.00ml - brown lentils, washed
  • 500.00ml - prepared chicken stock
Heat the oil in a heavy-based saucepan. Add the cardamom pods, coriander seeds and cinnamon sticks. Stir-fry for a minute or two to allow the flavours to develop, then add the onions and stir-fry until soft and translucent. Add the garlic and stir-fry for another minute or two. Add the remaining spices and stir to combine. Remove the onion mixture from the saucepan and set aside. In the same saucepan, fry the lamb shanks in batches until golden brown on all sides. Fry only a few pieces of meat at a time to prevent them from burning and from stewing in their own juice. Season with salt and freshly ground black pepper and, as soon as you've browned all the meat, return it to the saucepan with the onion mixture. Add the tomatoes, potatoes and lentils, and stir to combine. Add the chicken stock and bring to the boil. Reduce the heat then simmer, covered, for 1 1/2 hours or until the meat is soft and almost falling off the bone. Taste and, if necessary, season. Garnish with strips of fried ginger and serve with sambals and poppadums or naan bread.
We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()

April 2023

Read your favourite magazine here.
Read now