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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a wok or large pan. Lower the heat slightly and add the bay leaf, cloves, peppercorns and onion. Fry for about 2 minutes or until the onion is golden brown.
  • Add the cubed lamb, turmeric, chilli powder, crushed coriander, cinnamon stick, garlic and adjust seasoning with salt and stir-fry for about 3 - 5 minutes over a medium heat.
  • Pour in half of the water and cover the pan, make sure the covered foil does not come into contact with the food. Simmer for about half an hour or until the lamb is tender.
  • Put the chana dhal into a large pan with the remaining measured water and a pinch of salt and boil until the lentils are soft enough to be mashed.
  • When the lamb is tender, remove the foil and stir-fry the mixture, until the oil separates.
  • Add the cooked lentils to the lamb and mix together well. Stir in the tomatoes, chillies and chopped fresh coriander and serve.


  • 500 grams lean lamb, boned and cubed 
  • 1.5 litres water 
  • 50 grams chana dhal or yellow split peas
  • 75 grams tomatoes, quartered
  • 50 grams onion, sliced
  • 50 ml Cooking oil
  • 1 bay leaf
  • 2 cloves
  • 4 black peppercorns
  • ½ teaspoon ground turmeric 
  • 2 teaspoon chilli powder 
  • 1 teaspoon crushed coriander seeds 
  • 1 inch piece cinnamon stick 
  • 3 fresh green chillies, chopped 
  • 1½ teaspoon crushed garlic
  • Salt, to taste 
  • 2 tablespoon chopped fresh coriander

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