Traditional Lamb Chana Gosht

A dhansak style curry with split-lentils and lamb which is fabulously fragrant, rich and satisfying. Went down a treat with rice, naan and a glass of red wine. You will really love this dish!

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Ingredients

1kg Mutton / Lamb (see step 5 if using chicken thigh fillets)
4 Medium onions, peeled, finely chopped (I chop mine fairly roughly in a food processor)
100g Shemin’s Indian Curry Paste
200g Chopped tinned tomatoes, or 5 medium fresh tomatoes skinned and chopped
3 tbsp Oil or ghee
200g Chana dal (split chick peas) rinsed well in water
2 tsp Shemin’s Garam Masala
4-5 tbsp Fresh cream or natural yoghurt to taste
A handful of mint or coriander leaves
Lemon or lime juice to taste

Method

Put mutton or lamb, onions, Shemin’s Indian Curry Paste, tomatoes and 150ml water in a heavy based saucepan. Cook for about 25 minutes on a fairly high heat, stirring frequently until you have a thick sauce, making sure it doesn’t burn.
Add oil or ghee and cook for 10 minutes, again stirring frequently.
Add the chana dal and garam masala to the meat prepared above. Add 600ml water to this, cover and simmer for 30-40 minutes until the dal and meat are fully cooked. Add a splash more water if the sauce gets too dry.
Add and mix fresh cream or yoghurt, and lemon or lime juice. Sprinkle with chopped coriander or mint.
If using chicken add 500ml water (as opposed to the 600ml) in step 3 as chicken takes less time to cook. You can always add more water if you need to.
Serve with naan bread and boiled rice.

Serves 6