Step 1

Heat the oil in a large saucepan over medium-low heat. Cook the cumin seeds, mustard seeds and cinnamon for 1 minute or until aromatic. Stir in the curry leaves for 1 minute or until aromatic. Stir in the onion for 3 minutes or until soft. Stir in the ginger, garlic, chilli and coriander root for 2 minutes or until aromatic. Stir in the garam masala and turmeric for 1-2 minutes or until aromatic.

Step 2

Add the tomato and yoghurt. Cook, stirring, for 1-2 minutes. Stir in the lamb for 5 minutes. Reduce heat to low. Cover and cook, stirring often, for 15 minutes or until a sauce forms.

Step 3

Add the water and lentils. Season. Cook, partially covered, stirring often, for 50 minutes or until the lamb is tender. Uncover and cook for 10 minutes or until the mixture thickens. Stir in the tamarind and coriander leaves.