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Place the spices in a dry pan and dry fry for 1-2 minutes to release the aromatic oils. Transfer to a pestle and mortar and crush to form a powder. Alternatively place the spices in a clean tea towel and crush with a rolling pin. Place the mutton in a large bowl, season with salt and pepper. Stir in the spices. Heat the oil in a large casserole pan and brown the mutton in batches. Return all the meat to the pan and add the stock, chopped tomatoes and mint. Bring to the boil, cover and simmer, stirring occasionally for 2-2½hours. Add the lentils, cover and simmer for a further 25-30 minutes.
675g (1½lb) lean boneless mutton or lamb leg, cut into 5cm (2inch) cubes
Salt and pepper
5ml (1tsp) fennel seeds
5ml (1tsp) cumin seeds
5ml (1tsp) cardamom pods, bruised
10ml (2tsp) curry powder
30ml (2tbsp) sunflower oil
850ml (1½pint) good, hot lamb stock
1 x 400g can chopped tomatoes
Large bunch fresh mint leaves, roughly chopped
100g (4oz) red lentils
Extra freshly chopped mint leaves, to garnish