Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.

Ingredients Nutrition


  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 sauté 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.
Most Helpful

5 5

I scaled the meat in this recipe down to 500gr but kept the rest of the ingredients the same, except added sweet potato and carrots no ordinary potatoes. I like to have the extra gravy or dhal to have on hand to have on toast for breakfast. The flavour was really good, I used in this instance a indian curry powder (flavour would change with different powders) use your favourite. Unfortunately I didn't have any coriander to finish it off with but tasted great anyway. This is something I would definately do again.

5 5

A very satisfying curry! I used cubed lamb (800 g) and Durban Curry powder from Monsoon Coast. So good, thanks!!!