Ingredients

Method

• 4 large marrow bones, split lengthways
• sea salt, to taste
• freshly ground black pepper, to taste
• 1⁄3 cup canola oil
• 1 medium onion
• 2 garlic cloves, minced
• 1 T fresh turmeric
• 2 T medium curry powder
• 1 t chilli powder
• 2 cardamom pods, crushed
• 1 t cumin seeds
• 300 g red lentils, soaked for a few hours or overnight
• 1 large sprig curry leaves
For serving:
• naan or rice

Method

Ingredients

1. Preheat the oven to 190°C. Season the marrow bones and place on a baking tray. Roast for 25 minutes, or until the marrow is soft and the fat has rendered. Set aside until ready to use.

2. Heat a large saucepan and add the oil. Fry the onion, garlic, turmeric and spices until the onions soften and the spices are fragrant. Stir in the lentils and curry leaves. Season well and add enough water to cover the lentils. Gently simmer for 30 minutes, stirring occasionally.

3. Scoop out the marrow and stir into the dhal, reserving one roasted marrow bone for serving. Simmer the dhal for a further 10 minutes to infuse the flavour of the marrow. Serve warm with naan or rice and a roasted marrow bone.

Find more Christmas recipes here.

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Kate Ferreira