Kashmiri lamb with spicy dhal | Women's Weekly Food

Ingredients

• 1 cup (200g) dried chickpeas
• 1 cup (200g) yellow split peas
• 1 teaspoon hot paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 cup (60ml) vegetable oil
• 600 grams lamb backstraps
• 1 (150g) brown onion, chopped finely
• 2 cloves garlic, crushed
• 2 centimetre (10g) piece fresh ginger, grated
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground chilli
• 2 (300g) tomatoes, coarsely chopped
• 3 cups (750ml) water
• 1/2 cup coarsely chopped fresh coriander leaves