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finished spicy meat and lentil curry with cilantro

Spicy Meat and Lentil Curry with Ground Spice Paste

I made this with bone-in meat and two types of lentils, and the spice paste is ground fresh from whole coriander seeds, dried red chilies, garlic, ginger, and onion.
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Prep Time 15 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Servings: 5 Servings
Course: Main Course
Cuisine: Indian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Spice Paste
  • 2 tbsp coriander seeds
  • 10 dried red chilies
  • 2 tbsp turmeric powder
  • 1 tsp salt
  • 10 cloves garlic
  • 2- inch piece of ginger
  • 1 large onion
Whole Spices
  • 15 black peppercorns
  • 1 black cardamom
  • 2- inch piece of cinnamon
  • 2 bay leaves
For the Meat
  • 500 g bone-in meat
  • 100 g oil
For the Lentils
  • 200 g split chickpeas
  • 100 g red lentils
  • 1 tsp salt
  • 1 liter water
  • Fresh cilantro for garnish

Method
 

Grind the Spice Paste:
  1. Add the coriander seeds, dried red chilies, turmeric, salt, garlic, ginger, and onion to a blender and blend into a smooth paste.
  2. Keep blending until it's fully smooth. A grainy paste won't coat the meat evenly.
Soak the Lentils:
  1. Wash the split chickpeas and red lentils together and leave them submerged in water for 20 to 30 minutes while you work on the meat.
  2. Split chickpeas are the denser of the two and slower to cook. Soaking gives them a head start so both lentils finish at the same time in the second pressure round.
Cook the Meat:
  1. Heat 100g oil in the pressure cooker on medium-high heat until it shimmers.
  2. Add the whole spices and let them sputter in the oil for about 30 seconds.
  3. Add the ground spice paste and all the meat together and mix until every piece is coated.
  4. Stir constantly for 2 to 3 minutes until the raw smell from the garlic and onion cooks off and the paste darkens a shade.
  5. Close the lid and cook on high for 4 whistles, then take off the heat and let the pressure drop naturally before opening.

Notes

Don't close the lid while the paste still smells sharp and raw. Keep stirring until you notice the aroma shift from raw to cooked and the paste darkens. That's when it's ready for the lid.