2 dried red chillies
8â10 fresh curry leaves
1 tbsp minced garlic
2 garlic cloves, thinly sliced
1 tbsp freshly grated root ginger
1 tbsp tamarind pulp or 2 tbsp lemon juice
1 onion, thinly sliced
225g/8oz red lentils (masoor dal), washed and soaked for 20 minutes
1 Indian bay leaf
6 green cardamom pods
2.5cm/1in cassia bark
1 tsp chilli powder
œ tsp cumin seeds
4 tsp salt
2 tbsp tomato pureÌe
œ tsp ground turmeric
4 tbsp ghee or vegetable oil
225g/8oz lamb shoulder, neck or shank, cut into small pieces