½ Kg Lamb – on the bone
4-6 Cloves
1 Inch Ginger Piece
3 Tomatoes
2-3 Green Chillies
1 Onion – chopped
Salt to taste
1 Cup Oil
2 Cup Channa daal
6-8 Glasses Water (add more if you like it ruuny)
3-4 Cloves
2 Star Annis
2 tablespoon Turmeric powder
Handful of Coriander
½ Block Butter
1 tablespoon Mustard Seeds
1 tablespoon Cumin Seeds
1 tablespoon ginger/garlic paste
5-6 Green Chillies – cut in half lengthwise
To Garnish: Sliced chillies, Ginger juliennes and coriander leaves
METHOD
1. Wash the lamb and drain
2. In a pan heat the oil and add the lamb, salt, onion, garlic and ginger and let it cook, the lamb will leave a lot of water, cook till the water dries out
3. Once the water has dried out, add the green chillies let the meat fry in the oil till its got colour to it
4. Next add the tomatoes and cook till tomatoes for 3-4 minutes
5. Drain the daal and add the daal to the pan
6. Add the water, cloves, star annis and turmeric powder and let it cook till daal is tender
7. Once daal is tender add the coriander and mix well
8. Next add the butter and leave the block to melt, do not mix
9. Heat oil in a pan and add the ginger garlic paste and cook for 1-2 minutes
10. Next add the green chillies and the mustard seeds and cumin seeds and cook for a minute or so
11. Add to the pan of daal
12. Mix well
13. Add to serving dish and garnish with sliced chillies and ginger juliennes
14. Serve with Naan, roti or paratha
