Madhur Jaffrey's Lamb Dalcha (Red Lentil Dal with Roast Lamb)

Use your leftover lamb roast in this healthy Indian lentil dal, Madhur Jaffrey's Lamb Dalcha. 

Serves 6

225g red lentils
½ tsp ground turmeric
4 tbsp vegetable oil
4 cm cinnamon stick
6 whole cardamom pods
1 medium-sized onion, peeled, cut in half length-wise then sliced into half moons
1 tsp finely grated fresh ginger
225g boneless cooked lamb
1 tsp finely grated garlic
¾ tsp red chilli powder (or cayenne pepper)
1 tsp salt
3 tbsp tamarind pulp or about 2tbsp lemon juice

2 tbsp ghee (or vegetable oil)
½ tsp whole cumin seeds
1-2 dried whole hot red chillies
8-10 fresh or dried curry leaves
2 cloves of garlic, peeled and cut in half lengthways

Put the lentils in a heavy-based pan with 900ml of water and the tumeric. Bring to a simmer, cover, and cook for 20-30 minutes until the lentils are soft and mushy.

In a wide based pan, heat the vegetable oil over a medium heat. When hot, put in the cinnamon and cardamom. Stir for a few seconds, or until the cardamom begins to darken. Add the onions and fry until slightly browned. Add the ginger, garlic, and ¼ tsp red chilli powder. Stir for 1 minute to allow the spices to brown then add the cooked lamb and 175ml of water and bring to a simmer.  Turn the heat off until the lentils are ready.

When the lentils are tender, stir them vigorously into a purée. Add the tamarind, salt and chilli powder. Either add the lentils to the lamb, or the lamb to the lentils, whichever is the bigger pan! Simmer with the lid off whilst you prepare the tarka/tadka (spiced oil).

Heat the last 2 tbsp of vegetable oil a small frying pan over a medium heat. When hot, add the cumin seeds, whole red chilli and the curry leaves. Stir. As soon as the chilli darkens a bit, add the sliced garlic. Stir until the garlic turns a light brown in colour then pour over the lentils and lamb and serve.

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