500 gm Lamb, cut into large chunks
1 cup Toor daal
1 medium Onion, diced
2 tsp Ginger, crushed
2 tsp Garlic, crushed
½ cup Fresh mint, chopped
½ cup Fresh coriander, chopped
1 tblsp Fenugreek leaves(optional)
Salt to taste
Put the above into a heavy bottomed pan with enough water to cover and simmer until the lamb is tender.
For the tempering:
10-12 Curry leaves
2 cloves Fresh garlic, sliced thick
1 tblsp Spice Trail Dhansaak Spice
4 tblsp Oil
In a frying pan, heat oil and fry garlic; when golden, throw in curry leaves. (Stand back as the curry leaves will splutter) Follow with Spice Trail Dhansaak Spice. Fry for 1-2 minutes, then add to the pot of lamb and lentils. Stir through and simmer for 5-10 min on low. Serve with pilaf rice or crusty bread.