recipes

45 ml (3 tbsp) sunflower oil
6 whole cardamom pods
2 ml (½ tsp) whole coriander
2 onions, chopped
5-10 ml (1-2 tsp) crushed dried chilli
small bunch fresh coriander leaves
25 ml (5 tsp) grated fresh ginger
10 ml (2 tsp) fresh ginger
10 ml (2 tsp) turmeric
1.5 Kg lamb knuckles
4 tomatoes, skinned and diced
3 potatoes, peeled and diced
250 ml (1 cup) brown lentils, well washed
500 ml (2 cups) vegetable stock
salt to taste

Heat oil in a heavy-based saucepan until hot but not smoking.

Add whole cardamom pods,coriander and cinnamon sticks and leave for a minute or two, covered, to allow spices to pop and release their aroma.

Add garlic and onions ans saute briefly, until onions are translucent. Add remaining spices and mix well.

Add a little more oil and heat, then add lamb knuckles and brown quickly on all sides.

Add the tomatoes, potatoes and lentils and mix thoroughly.

Pour vegetable stock over, reduce temperature and simmer gently, covered for 1½ hours or until meat is tender and sauce thickened.

Serve curry on steamed rice, accompanied by sambals, raitia and poppadums or naan bread.