Making Durban style Lamb Dhal Gosht - Lamb with lentils

Lamb dhal gosht is a spicy, rich and hearty lamb stew that uses lentils (Yellow split peas and Biryani Dhal also know as black mansoor dal), perfect with rice or roti or bread on a cold and rainy day!
Ingredients:
1.5kg lamb (will feed approximately 5-6 people)
Marinade:
2 tsp steak and chops
1 tbsp Worchestshire sauce
1/4 cup oil
1 tsp crushed ginger and garlic
For Dhal Gosht:
1/4 cup oil
1/2 cup biryani dhal (soaked overnight)
1 cup pea dhal, boiled with 1/2 tsp salt
1 onion, grated
1 tbsp crushed ginger and garlic
2 medium tomatoes, grated
1 onion sliced for braising at the end
1 tbsp rama for braising at the end
A small bunch fresh thyme
2-3 sprigs curry leaf
Biryani mix (fennel seeds, cinnamon sticks, bay leaves, star anise, elaichi) - approximately a handful
2 tbsp mixed masala
1 tsp hurdee
1 tsp garam masala
1 tsp dhania powder
1 level tsp rough salt (adjust to own taste)
1 lt water for cooking out meat
Handful dhania for garnish
Handful spring onions for garnish

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