Step 1

Add all the ingredients for the meat except the oil and fresh coriander. Add 1/2 cup of water for lamb/beef and 1 cup for goat. Cover and cook on a low heat for 1hr for lamb/beef and up to 2hrs for goat. Check a few times during the cook time to ensure the water hasnt completely dried out.

Step 2

Meanwhile, boil the chana dal until the dal is completely tender. Set aside till needed

Step 3

Once the meat mixture is done, remove the lid and turn the heat to high. Begin to dry out the water

Step 4

Once the meat mixture has dried out most of the water, add the oil. Begin to sauté this, vigorously stirring continuously until the mixture becomes very dry and glossy looking.

Step 5

Add the chana dal and any remaining water from it into the meat. You may need to add more water to get it to a suitable consistency, so add water if needed. Check the salt levels.

Step 6

Allow the meat and lentil mixture to simmer for 5 minutes

Step 7

Garnish with coriander

Step 8

(Optional Tadka step) In a small pan, heat you oil or ghee. Add the onions and fry them on a medium high heat, stirring very often to ensure they brown evenly. Once they are a light brown shade, add the cumin seeds and chillis. Once the onions are a deep brown, remove from the heat and pour this mixture directly onto the coriander garnish of the meat and lentils

Step 9

Serve immediately