| • | Bring a pot of water to a boil and add the lentils to it and simmer gently for about 30 to 40 minutes until the lentils are very soft and mushy.
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| • | Drain the lentils and make a fine paste of the curry powder and chilli powder along with the citrus limon juice.
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| • | Fry the onion and 1 chilli in the veggie oil all over the normal burn until golden.
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| • | Add the curry, chilli powder paste, and garam massalla to it and stir in and fry for about 30 seconds.
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| • | Combine the meat pieces with it and seal well on all the sides.
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| • | Add one-half the Massalla Gravy to it and simmer for about 10 minutes, stirring continuously.
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| • | Add the lentils, salt, mango chutney and pineapple juice to it and simmer for a further 5 minutes, stirring continuously.
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| • | If required, mix more massalla gravy to prevent the curry turning also thick.
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| • | Now smash in the garlic clove, add the fine chopped up coriander leaves and 1 chilli to it and cook for a further minute.
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| • | Add one-half the citrus limon juice, stir in and add the left over citrus limon juice if required.
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| • | Sprinkle with the whole coriander leaves and serve.
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