Lamb dhansak

Lamb and spice paste

• 500 g boneless lamb shoulder, cut into pieces (approx. 4 cm)
• 3 tsp garlic paste (see Tips)
• 1 tbsp ginger paste, plus 1 tsp extra (see Tips)
• 2 tsp salt
• 100 g toor dal (see Tips)
• 50 g mung dal (see Tips)
• 50 g chana dal (see Tips)
• hot water, for soaking
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 cinnamon quill
• 1 tbsp black peppercorns
• 4 cardamom pods (green)
• 2 cardamom pods (black)
• 2 dried bay leaves
• 1 tsp fenugreek seeds
• 4 fresh long green chillies, trimmed and cut into halves, plus extra sliced to serve

Masala

• 1 tbsp ghee (see Tips)
• 2 - 3 brown onions (approx. 360 g), cut into quarters
• ½ tsp ground turmeric
• 300 g fresh tomatoes (approx. 3 tomatoes), cut into quarters
• 1 tbsp tamarind paste (see Tips)
• 1 tsp salt
• 200 g water
• 100 g pumpkin flesh, cut into pieces (2 cm)
• fresh mint leaves, for garnishing