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13 December 2012,00:20 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Grind the whole spices to a fine powder. Add the remaining powdered spices except the garam masala and set aside.
  • Heat the oil in a large saucepan. Add the onion and saute until golden brown.
  • Add the ginger and garlic and saute for about a minute.
  • Tip in the lamb and brown until lightly seared. Stir in the spices with water and cook for 2 more minutes.
  • Add the pigeon peas and lentils, tomato, vegetables, a handful of fresh coriander and salt, stir well and add enough water to cover.
  • Bring to a boil, cover and simmer until the lamb is tender. Remove the lamb with a slotted spoon and set aside. Blend the sauce until smooth, then return the meat.
  • Stir in the tamarind, sugar, garam masala and crushed fenugreek leaves.
  • Adjust the seasoning, to taste. Chop the remaining fresh coriander, sprinkle it over and serve.


  • 550 grams lamb, in large cubes
  • 250 grams butternut squash or pumpkin, peeled and cut into small cubes
  • 2 teaspoon fennel seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon mustard seeds
  • Star anise
  • ½ teaspoon turmeric
  • ½ teaspoon grated nutmeg
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 75 grams toor dal, washed well
  • 75 grams red lentils, washed well
  • ½ teaspoon chilli powder
  • 100 ml Cooking oil
  • 1 onion, sliced
  • 1 tablespoon ginger, peeled weight, roughly chopped
  • 4 fat garlic cloves, roughly chopped
  • 2 teaspoon garam masala
  • 1 teaspoon fenugreek leaves, crushed
  • 1 small tomato, roughly chopped
  • 1 aubergine, cut into 6 crossways
  • 2 handfuls of fresh coriander
  • Salt, to taste
  • Tamarind paste, to taste
  • Sugar, to taste

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