4 tbsp oil
1 bay leaf
4 black peppercorns
1 sliced onion
Half kg boneless cubed lamb
Half tsp turmeric powder
1 tsp red chilli powder
1 tsp crushed coriander seeds
1 inch pc cinnamon stick
2 tsp ginger garlic paste
1/3 cup chana dal (yellow split peas)
2 tomatoes, quartered
2 fresh green chillies, chopped
A few sprigs of fresh coriander leaves
Salt to taste
Heat the oil in a wok or a large pan or pressure cooker. Lower the heat and add bay leaf, cloves, peppercorns and onion. Fry for about 5 mins, or until the onions turn golden brown.
Add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, ginger garlic paste, salt, and stir-fry for about 5 mins over a medium heat.
Pour in 3 3/4 cups of water and cook by covering the pan until the lamb is tender (about 35-40 mins).
Put the chana dal into a large pan with a pinch of salt. Add water and then boil for 15 mins, until the dal is soft enough to be mashed.
When the lamb is tender, remove the lid and stir fry the mixture, until the oil separates from the curry.
Add the cooked lentils to the lamb and mix together well. Stir in the tomatoes, chillies and chopped fresh cilantro and serve hot with garlic or butter naans. :)