Cover lentils with water and bring to the boil, once simmering, stir from time to time with a balloon whisk After around 20minutes take pan off heat and leave to cool.
In another pan add chopped onions, stock cubes, garlic, pepper, cloves, cardamom pods and salt.
Cover with water then bring boil and simmer for 30 minutes and then leave to cool.
Then pour the contents of both pans into a processor. Blitz together with a food-processor until smooth.
Spray a large wok with oil spray, add 2 ladles of the blitzed onion, add the extra hot madras curry power, ground coriander, ground cumin and extra hot chilli power and fry stirring all the time for 1min.
Add the rest of the onions/lentils mixture and 600ml (1pint) of water, stir in the soy sauce, sieved tomatoes and lemon juice. Simmer very gently for 1 hour.
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