29 December 2012,07:19 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Combine the lamb with the marinade ingredients in a non-metallic bowl. Cover and marinate for about 8-10 hours in the fridge. Bring back to room temperature.
  • Heat the oil in a non-stick saucepan, add the onion and sauté for about 5-7 minutes or until golden.
  • Add the seeds, powders and salt. Add the lamb and stir-fry for 5 minutes. Scrape in the marinade.
  • Add the pulses and the water, bring to the boil, then simmer, covered for about an hour or until the meat is tender.
  • Stir occasionally, add more hot water if needed. Stir in the tamarind to taste, black pepper and the remaining spices.
  • Stir for about 3-5 minutes to thicken the gravy. Stir in the fresh coriander and Serve hot.


  • 1 kg, lean stewing lamb, cubed
  • 75 grams thoor dhal, picked over, washed, soaked and drained
  • 4 tablespoon split mung dhal, picked over, washed, soaked and drained
  • 50 grams masoor dhal, picked over, washed, soaked and drained
  • 1 litre hot water
  • 1 onion, finely chopped
  • 50 ml Cooking oil
  • 3 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon of garam masala
  • Tamarind juice to taste
  • 1 teaspoon each fenugreek and black mustard seeds, pounded
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel seeds, pounded
  • 2 tablespoon of chopped fresh coriander leaves and stalks
  • Freshly ground black pepper, red chilli powder and salt, to taste


  • 2 tablespoon ginger-garlic paste
  • Salt, to taste
  • ½ teaspoon garam masala
  • 1½ teaspoon lemon juice

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