150g (scant one cup) channa dhal (soaked for 20 mins)
Salt to taste
1 teaspoon garam masala
3 tablespoons freshly chopped coriander
Steps:
Stir all of the ground spices together.
Mix one tablespoon of the oil with one generous tablespoon of the ground spice mixture and rub this into the meat. For best results, let the meat marinate in the spices for 2 hours.
When ready to cook, Brown the meat for a couple of minutes per side. You may need to do this in batches.
Transfer the meat to a plate and spoon the rest of the oil into the pan.
Fry the onions and chillies over medium high heat until the onion is soft and translucent.
Now add the garlic/ginger paste and the rest of the ground spices.
Stir this all up and add the tomatoes, channa dhal and add just enough water to cover. Add the browned meat.
Simmer the curry until the channa dhal is soft and the meat is tender. This will take about an hour. You may need to add a little water during the cooking process.
This should be quite a dry curry so when your lentils are soft, continue to simmer until you have a thick sauce.
Add salt to taste and sprinkle with the garam masala.
Serve garnished with the fresh coriander.
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