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Ingredients
Lamb and spice paste
- 500 g boneless lamb shoulder, cut into pieces (approx. 4 cm)
- 3 tsp garlic paste (see Tips)
- 1 tbsp ginger paste, plus 1 tsp extra (see Tips)
- 2 tsp salt
- 100 g toor dal (see Tips)
- 50 g mung dal (see Tips)
- 50 g chana dal (see Tips)
- hot water, for soaking
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 cinnamon quill
- 1 tbsp black peppercorns
- 4 cardamom pods (green)
- 2 cardamom pods (black)
- 2 dried bay leaves
- 1 tsp fenugreek seeds
- 4 fresh long green chillies, trimmed and cut into halves, plus extra sliced to serve
Masala
- 1 tbsp ghee (see Tips)
- 2 - 3 brown onions (approx. 360 g), cut into quarters
- ½ tsp ground turmeric
- 300 g fresh tomatoes (approx. 3 tomatoes), cut into quarters
- 1 tbsp tamarind paste (see Tips)
- 1 tsp salt
- 200 g water
- 100 g pumpkin flesh, cut into pieces (2 cm)
- fresh mint leaves, for garnishing
- Nutrition
- per 1 portion
- Calories
- 1762.8 kJ / 419.7 kcal
- Protein
- 23.9 g
- Carbohydrates
- 20.3 g
- Fat
- 25.4 g
- Saturated fat
- 10.4 g
- Fiber
- 8.8 g
- Sodium
- 1244.5 mg
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