Lamb Lentil Curry

Ingredients

Lamb………………..……….200g (1 inch cubed) 
Split pigeon peas…………¼ cup
Onion…………………..……1 (small, chopped)
Tomato…………………..…2 (chopped)
Fresh basil leaves……….from 3 stems (roughly chopped)
Garlic………………………..2 cloves (chopped)
Green chills……………….2 (slit vertically)
Chilli powder……………..¼ tea spoon
Water………………………..3 cups
Salt to taste
Oil to cook

Method

• Soak the split peas in water for 15 in a cooking pan. Add the chopped onions to it and cook for 25 min or until peas are soft and tender. (Alternatively if using a pressure cooker, use only 2 cups of water)
• Cool the cooked peas and onion for 15 min, then blend them to create a smooth paste.
• Heat oil in a pan and add the garlic, tomatoes and the green chillies. Sauté for 2 min.
• Now add the lamb, chilli powder, chopped basil and salt and mix well. Cook for 5 min with the lid on.
• Pour in the split pea paste (if the paste is too thick, add a little extra water). Mix well.
• Cover the pan with a lid and let the lamb cook in the simmering curry for 30 min or until cooked on low heat.
• Serve in a bowl and garnish with fresh basil leaves.
• Best served with rice.

Serves: 2