Slow-braised lamb shoulder with tarka dhal

I love a good warming lamb dish, and this had a lovely, comforting level of spice.

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I braised the lamb shoulder in a puree made from garlic, onion and tomatoes for about 14 hours on a very low heat.

For the dhal, I cooked red lentils in lamb stock with cumin, turmeric, black pepper, black mustard seed, chili, ginger, garam masala, coriander and garlic.

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I served this with fresh parsley, coriander, baby pak choi and kale (not in the picture).

 

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