Serves: Six
Ingredients:
1kg lamb leg chopped to curry pieces bone in.
1 cup toor daal soaked min 2 hrs
Oil
1 tbsp cumin seeds
2 bay leaves
3 sprigs curry leaves
2 tbsp crushed garlic
2 tbsp crushed ginger
2/3 chopped hot green chillies
3 tbsp tomatoe paste
DRY SPICES
1 tsp turmeric
2 tsp danna/ jeera powder (Coriander/Cumin)
1/2 tsp chilli powder
Salt to taste
2 tsp garam masala
Chopped coriander for garnish
Method:
Marinate meat in dry spices.
Heat oil in large pressure cooker
Add cumin, bay leaves, curry leaves mix
Add ginger and garlic
Add meat and stir for a few minutes
Rinse daal and add
Add enough water to cover all ingredients
Pressure cook for 20 minutes
Open and add tomato paste and chopped chillies
Check meat is nearly cooked
Return to heat for further 5/10 mins so meat is tender.
Garnish with garam masala and chopped coriander.
Note: you can add onion in oil at initial stage but I prefer without onion, daal gives the thick sauce together with the tomato paste.
Additional Notes: This recipe can be altered to your taste with Chana daal, or orange lentil daal..