Lamb Curry with Lentils from Jakes

Makes a fairly economical dinner for 6 but could be divided into 2 portions, one frozen for later.

1 kg lamb, pref. leg portion, cut into 1 - 1½-inch-thick steaks cut into cubes of similar dimension. Include bones to add flavour.
3 Tbs sunflower oil
2 fairly large onions, chopped
2 large cloves of garlic, finely chopped or crushed
1 ½ - 2 ins ginger, grated or finely chopped
1 or 2 green or red chillies, finely chopped
1 heaped tsp each ground cumin and coriander
1 level tsp turmeric
1 tsp curry paste (hot or mild)
3 cardamom pods
6 peppercorns
2 bay leaves
2 cloves (optional)
2 ins cinnamon stick
1 x 400g tin each chopped tomatoes and lentils
juice of half a lemon or a lime (careful not to add too much)
season to taste

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Heat oil in casserole and add onions, garlic, ginger and chillies, fry for about 3 mins. Add all spices and mix thoroughly, then add meat and sauté for 5 mins. Then add tomatoes, cardamom pods, cinnamon stick, peppercorns, bay leaves and curry paste. Cover with close-fitting lid and simmer until meat is just tender (about an hour). Add (drained) lentils and cook for further 5-10 mins. Sprinkle with chopped fresh coriander or good quality garam masala before serving. Enjoy…

NB: curries taste better served the next day. Don’t forget the Green Label chutney.

PS: I (Jane) usually end up with a mouthful of cardamom pod so remove before serving, if you have the patience. Ditto cinnamon stick and cloves but forget the peppercorns – life’s too short.