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Tangy lamb with lentils (hyderabadi dalcha)
Fruit and vegetables
1
onion
, thinly sliced
1 tbsp minced
garlic
1 tbsp freshly grated root
ginger
1 tbsp tamarind pulp or 2 tbsp
lemon juice
2
garlic
cloves, thinly sliced
2 dried red
chillies
8–10 fresh
curry leaves
Tins, packets and jars
225g/8oz
red lentils
(masoor dal), washed and soaked for 20 minutes
Cooking ingredients
½ tsp ground
turmeric
4 tsp
salt
4 tbsp ghee or
vegetable oil
1 Indian
bay leaf
2.5cm/1in
cassia bark
6 green
cardamom
pods
1 tsp
chilli powder
2 tbsp tomato purée
4 tbsp ghee or
vegetable oil
½ tsp
cumin
seeds
Meat, fish and poultry
225g/8oz lamb shoulder, neck or shank, cut into small pieces
Back to recipe
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