Freshly ground spices make this curry fabulously fragrant, while the green lentils give texture and substance. Best served with low fat yoghurt, saffron rice and chapattis. Serves 4.
Crush the peppercorns, cumin and cardamom seeds in a pestle and mortar or electric grinder. Set aside.
Heat the oil in a large casserole dish, add the onion and fry for 5 minutes or until softened. Add the ginger, chilli and garlic and fry for 3 minutes. Add the crushed spices, cinnamon stick and turmeric, frying for 30 seconds while stirring constantly.
Add the lamb, stirring to coat the meat in spices. Fry gently to brown the meat all over – this should take about 4 minutes. Gradually add the stock, stirring well. Bring to the boil. Reduce the heat, cover and cook gently for 1 hour.
While the lamb is cooking, rinse and drain the lentils, then place them in a saucepan full of cold water. Bring to the boil. Boil uncovered for 15 minutes before draining.
Add the lentils and tomatoes to the curry and cook for 15-20 minutes or until the meat and lentils are both tender. Stir in the lemon juice and fresh coriander, seasoning with pepper. Serve immediately.
source form: freerecipes