Lamb and red lentil casserole, a family recipe

My Mom used to make this dish and it was, and still is, an absolute favorite.

Ingredients for 4-5 Persons:

500 gms. red lentils
1 kg. stewing lamb, cut into large cubes, add some bones for
better taste.
1/2 tsp. Turmeric (Kurkuma)
1 tsp. Cumin seeds
3 Onions, peeled and sliced finely
4-5 tbsp. sunflower or other cooing oil
1 tbsp. fresh ginger paste
1 tbsp. fresh garlic paste
1 tsp. red chili powder
1 tsp. salt, or to taste
2 tbsp. coriander powder
4 tbsp. fresh coriander leaves, chopped - set aside some for garnish
20 fresh or frozen curry leaves, if unavailabe, 5 bay leaves
2 tbsp. tamarind paste, test the sourness and adjust to taste, dissolve in
1 cup of hot water

Heat oil in a heavy casserole and put in the cumin seeds, wait till they start to crackle, add the sliced onions immediately, add a bit of salt to speed browning. Fry until deep golden. Add ginger and garlic paste, fry until the raw smell is gone, taking care not to let it get burnt. After that step, add salt, coriander powder, fresh coriander, and curry leaves, fry 2 minutes, now add the meat and bones, mix thoroughly. Cook until meat loses red color, turning frequently, about 15 minutes. Add washed red lentils and enough water to cover the meat and lentils, close the lid and let simmer on low heat, stir now and then. After 15 minutes, add the dissolved tamarind, stir again and leave covered for another 10 minutes. Check to see if meat is well done, should be soft but not overdone.

Sprinkle with chopped coriander and serve with hot wheat tortillas, which are very similar to indian flat bread.

Thanks for your reply!! Have a nice weekend.