I've been guided by a friend of Persian descent on this iteration, here's my amounts for a really big batch (quantities are from memory). It's better if you can toast and grind whole spices, but i had to make do with ground. Cooked in one pot on a Ninja 9:1.
Spice paste:
3 cloves garlic, 3X the quantity of fresh ginger than garlic (he was very specific about this ratio)
8 finger chillis. Handful of cashew nuts. 3tsp tamarind paste
2tsp each cumin, coriander, turmeric,
1tsp each fenugrek, chilli powder. Blitz everything in a blender
1.2kg diced lamb shoulder, dusted in flour seasoned with lots of black pepper and turmeric
Dhal
2 onions diced, 6 large ripe tomatoes
300g diced sweet potato, 300g buttenut squash (or whatever you fancy)
200g chana dhal, 100g green lentil, 100g red lentil
Method.
Put Ninja on HI-sear.
Seal lamb chunks in a decent amount of oil, remove and deglaze pot with 10-20mls veg stock
Turn Ninja down to medium sear and brown onion slowly for 10-15 minutes.
Add spice paste and cook for 5 minutes then add rest of ingredients for Dhal, the sealed lamb and 400mls veg stock. Season with a little salt and loads of black pepper.
Pressure cook on HI for 45 minutes and allow Ninja to vent naturally.
If you don't have a pressure cooker, cook low for a couple of hours in the oven or a slow cooker instead.
