Wash all the
lentils and chickpeas in several changes of cold water and leave them to
soak overnight in a large bowl of cold water.
The next day,
drain the pulses and place them in a large pan with the cubed lamb. Pour
over enough boiling water to cover and season generously with salt. Bring
to the boil, skim any scum from the surface, then cover and simmer
stirring occasionally, for about 20 minutes.
Add the
aubergine, pumpkin, potato, the 2 roughly chopped onions, tomatoes and
spinach to the pan, stir well and continue cooking for a further 40
minutes, until the pulses and vegetables are cooked and the lamb is
tender. Drain the liquid from the pan and remove the pieces of meat using
a slotted spoon. Set the meat aside and tip the cooked vegetables and
pulses into a blender or food processor. Blend to produce a thick puree.
Tip into a bowl and set aside.
Heat the ghee
in a large, heavy-based frying pan and fry the thinly sliced onion over a
gentle heat for 5 minutes, until softened and golden.
Place the
masala paste ingredients in a blender or food processor and blend to a
smooth paste. Add this paste to the softened onion in the frying pan and
cook over a low heat for a further 3 minutes. Stir in the dry spice
mixture and cook, stirring constantly, for 3 minutes, until the mixture is
aromatic.
Return the
pieces of lamb and the pulse and vegetable puree to the pan, together with
the tomato puree and the measured water. Season with salt and pepper,
cover and simmer the curry for about 30 minutes until it is thick. If it
becomes too dry during cooking, add a little more water to the pan. Taste
and adjust the seasoning if necessary.
Transfer the
curry to a warmed serving dish. Garnish with coriander sprigs, deep-fried
onion rings and chili rings and serve immediately with the rice.
Serves 6
A spicy curry that is cooked with lentils
in masala and a dry spice mixture.
