Lamb And Lentil Curry

• 3 tablespoons vegetable oil
• 6 whole cardamom pods
• 1/2 teaspoon whole coriander seed
• 1 cinnamon stick
• flour
• 1 1/2 kg lamb chops
• 6 garlic cloves, crushed
• 2 onions, chopped
• 1 teaspoon crushed dried chili (or to taste)
• 2 tablespoons grated fresh ginger
• 1 tablespoon turmeric
• 3 tablespoons mild curry powder
• 2 bay leaves
• 1 (440 g) can chopped peeled tomatoes
• 3 potatoes, peeled and diced
• 1 cup brown lentils, washed well
• 500 ml stock (veg or meat)
• salt (I used about 2 teaspoons)
• 2 tablespoons lemon juice
• 1 teaspoon garam masala
• 3 tablespoons chopped fresh coriander

1. Heat oil in large skillet over medium to high heat.
2. Sear floured meat in hot oil; remove.
3. Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
4. Add garlic, onions, chilli and ginger and saute for about 5 minutes or until onion is softened.
5. Add remaining spices and mix well.
6. Add a little more oil and heat; return chops to pan.
7. Add tomatoes, potatoes and lentils.
8. Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
9. Add lemon juice, garam masala and chopped coriander to finish.

vegetable oil, cardamom pods, whole coriander seed, cinnamon, flour, lamb chops, garlic, onions, chili, ginger, turmeric, curry powder, bay leaves, potatoes, brown lentils, salt, lemon juice, garam masala, fresh coriander

Taken from www.food.com/recipe/lamb-and-lentil-curry-138542 (may not work)