Bring a pot of water to a boil and add the lentils to it and simmer gently for about 30-40 minutes till the lentils are soft and mushy.
Drain the lentils and make a fine paste of the curry powder and chilli powder along with the lemon juice.
Fry the onion and 1 chilli in the vegetable oil over the medium flame till golden.
Add the curry, chilli powder paste, and all-spice to it and stir in and fry for about 30 seconds.
Combine the meat pieces with it and seal well on all the sides.
Add half the Masala Gravy to it and simmer for about 10 minutes, stirring continuously.
Add the lentils, salt, mango chutney and pineapple juice to it and simmer for a further 5 minutes, stirring continuously.
If required, combine more masala gravy to prevent the curry becoming too thick.
Now crush in the garlic clove, add the finely chopped coriander leaves and 1 chilli to it and cook for a further minute.
Add half the lemon juice, stir in and add remaining lemon juice if required.
Sprinkle with the whole coriander leaves and serve.
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