As always you will find my curries in larger quantites than many other sites. There are 3 people in my household and i like to ‘eat one and freeze one’ and this freezes very well.
Mughlai simply refers to where the inspiration comes from – this dish is very typical South Asian.
- 250 split chickpeas (chana)
- 1 kg boneless lamb, 1 1/2″cubes
- 6 tbsp ghee or vegetable oil
- 2 medium onions finely diced
- 1 tbsp ginger powder or small piece of fresh ginger
- 2 tsp garam masala
- 6 cloves of garlic
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 4 or 6 chopped green chillies
- 1/2 tin of chopped tomatoes
- 1 piece of cinnamon
- juice of 1 lemon
- salt to taste
- chopped coriander to garnish
- Wash Chana Dal 3-4 times with water then enough water to cover the daal. Soak for at least 3 hours.
- Pre cook the meat in a little salt and boil for about 15/20 minutes until almost tender then remove from the heat and set aside but dont discard any liquid as we will use this later..
- Boil the daal with salt in 500ml of water, cinnamon and ginger in a pressure cooker till the daal is soft but not broken. 15/20 minutes on medium heat.
- In seperate pan, heat 6 tbsp of ghee and fry the onions till golden brown then add the ginger and garlic and fry for a further 3 minutes.
- Add the salt, tinned tomatoes, remaining chillies and stir for 2/3 minutes before adding the dry spices.Continue to fry this mixtrure for 3/4 minutes.
- Add the meat and on a low heat stir fry the meat, browning it and sealing in the flavour for about 5 minutes. Do not let it catch the bottom. If you find it needs some moisture add 2 tbls of the liquid set aside at a time. Fry until the oil seperates from the sauce.
- Add 500ml of boiling water (including the set aside juices) and cook on a low heat for about 5 minutes or until the meat is tender.
- Add the daal and lemon juice to this mix, stir and simmer for another 5/ 10 minutes.
- Garnish with coriander leaves and serve with naan or roti.
- Serves 6