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or frozen coriander (cilantro)

Rinse the lentils in a sieve (strainer) under cold running water, then tip them into a bowl. Cover with cold water and leave to soak for several minutes while preparing the rest of the ingredients.
Crush the cardamom seeds and cumin seeds and peppercorns in a pestle and mortar or grind them in a spice or coffee grinder. Heat the oil in a large frying pan and fry the onion for 7-8 minutes or until almost soft. Add the garlic, ginger, turmeric, cinnamon, chilli and crushed spices and cook for a further minute, stirring all the time. Scrape the mixture into the ceramic cooking pot.
Add the lamb, stock, tomatoes and lemon juice to the cooking pot. Drain the lentils and add them as well. Stir everything together. Cover with the lid and cook on High for 3-3½ hours or Low for 6-7 hours until very tender.
Stir in the chopped coriander and serve with Saffron Rice and Sweet Mango Chutney.
    VARIATION
    This curry is equally good made with beef, but it would need a slightly longer cooking time.

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    Aromatic Lamb
    Known as Kashmiri tamatari ghosht, this is a mild dish with fragrant spices including cinnamon, cloves and fresh ginger. Relatively low in fat, it already contains potatoes, so there's no need to serve it with anything else - although some steamed green beans or warmed Indian bread such as naan, would make a great accompaniment.
    Serves 4
    15 ml/1 tbsp sunflower oil
5 ml/1 tsp cumin seeds
1 onion, thinly sliced, or 45 ml/ 3 tbsp frozen diced onion
5 ml/1 tsp ground turmeric
3 whole cloves
5 ml/1 tsp ground cinnamon
1 bay leaf
700 g/1½ lb lean boneless lamb, cut into chunks
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
2 large potatoes, about 450 g/1 lb, peeled and cut into chunks
400 g/14 oz/large can chopped tomatoes
300 ml/½ pint/1¼ cups hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper

Heat the oil in a heavy-based frying pan and sprinkle in the cumin seeds. When they start to pop, add the onion, turmeric, cloves, cinnamon and bay leaf and cook gently for 1-2 minutes, stirring.
Add the lamb and fry for about 5 minutes until the meat is lightly browned on all sides. Add the garlic and ginger and cook for 1 minute, stirring continuously.
Transfer the lamb mixture to the ceramic cooking pot and switch the slow cooker to Low. Stir in the potatoes, tomatoes and stock, then season with salt and pepper.
Cover with the lid and cook for 6-8 hours or until the lamb and vegetables are very tender.
Serve the lamb drizzled with yoghurt and scattered with chopped coriander.
    TIP
    As the lamb is cooked slowly, you can use any cut of meat.

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    Lamb Dopiaza
    Dopiaza broadly translates as 'two onions' or 'double onions' and some versions of this recipe use twice the weight of onions to meat. Others, like here, use the onions both as a paste and as a finishing garnish of golden fried onions.
    Serves 4
    3 large onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
5 ml/1 tsp cumin seeds
5 ml/1 tsp coriander seeds
5 ml/1 tsp black mustard seeds
1.5-2.5 ml/¼-½ tsp crushed dried chillies
200 ml/7 fl oz/scant 1 cup lamb or vegetable stock, or water
30 ml/2 tbsp ghee or unsalted (sweet) butter
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
2.5 ml/½ tsp cornflour (cornstarch)
120 ml/4 fl oz/½ cup thick plain yoghurt
4 whole cloves
4 green cardamom pods, split
Salt and freshly ground black pepper
5 ml/1 tsp garam masala

Roughly chop one of the onions and put in a food processor with the garlic, ginger, cumin, coriander and mustard seeds and chillies. Add 30 ml/2 tbsp of the stock or water and process until finely chopped. Add a further 60 ml/4 tbsp of the stock or water and blend until smooth.
Heat 15 ml/1 tbsp of the ghee or butter and 15 ml/1 tbsp of the oil in a large frying pan. Fry the lamb in batches