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Lentil Mutton Curry

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Lentil Mutton Curry

Ingredients :

200g chana dal
200g toor dal
700ml water
400g mutton, chopped into bite-sized pieces
40g tamarind paste mixed with 350ml water and strained
3/4 teaspoon turmeric powder
2 red chillies
3 green chillies
3 stalks curry leaves
2 onions, quartered
1 tomato, quartered
6 tablespoons oil

Spices (A)
6 cardamoms, smashed
5cm cinnamon stick
5 cloves
2 tablespoons chili paste
1 tablespoon grated ginger
1 tablespoon pounded garlic

Spices (B)
3 cloves garlic, crushed
6 dried red chilies, cut into half
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon garam masala
2 tablespoons meat curry powder

Seasoning
1 teaspoon salt
A little sugar to taste
1/2 teaspoon pepper

Method :

Soak the two dals separately overnight. The next day, drain and put dal, salt, turmeric powder, green chilies and 1 stalk curry leaves in a pot. Add 700ml water and cook until dal is soft. Remove, leave to cool slightly then process in a food processor on pulse for 1-2 minutes. Remove and set aside.
Heat oil in a pot and fry onions for a while. Put in spices (A) and (B) and remaining curry leaves. Fry until aromatic.
Add mutton, tomato and red chili. Sauté for 3-4 minutes. Pour in the pureed dal and the stock. Add tamarind juice. Bring to the boil then simmer covered until mutton is cooked an tender. Adjust seasoning to taste.

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