Chana Dal Cooked With Lamb Recipe
Ingredients
| 2-2 1/2 pounds boned meat from shoulder of lamb, cut into 1- 1 1/2-inch cubes | ||
| 5 medium-sized onions (1 peeled and chopped, 4 halved and sliced into fine half-rings) | ||
| Garlic | 5 Clove (5gm), chopped | |
| A piece of fresh ginger, about 1 inch cube, peeled and chopped | ||
| Vegetable oil | 10 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Tomato sauce | 3 Tablespoon | |
| Ground mace | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Chana dal | 3/4 Cup (16 tbs), cleaned | |
| Lemon juice | 2 Tablespoon | |
Directions
Pat the meat pieces dry with a paper towel.
Set aside.
Put the 1 chopped onion, garlic, and ginger into container of an electric blender.
Add 4 tablespoons water and blend at high speed until you have a smooth paste.
Heat the oil in a 10-inch heavy-bottomed casserole-type pot, over medium-high flame.
Put in the 4 sliced onions and fry them, stirring, for 15 to 20 minutes, or until they are a darkish brown and crisp.
Remove them with a slotted spoon and spread on a paper towel.
Drop 7 or 8 pieces of meat at a time in the onion-flavored oil and brown them well over high heat on all sides.
Remove each batch as it gets done.
When all the meat has browned, turn off the heat under the pot.
When the remaining oil has cooled a bit, pour in the paste from the electric blender.
Stir it well, mixing it with the juices in the pot.
Turn up the heat and fry the paste, stirring all the time, 8 to 10 minutes or until it has browned.
Now lower heat and add, at intervals, frying and stirring, the coriander, cumin, and turmeric; after a minute or two, the tomato sauce; and after another minute, the mace, nutmeg, cinnamon, and cloves.
Finally, after 5 minutes, add 1 1/4 cups water, salt, black pepper, cayenne, the browned meat, and the cleaned and washed chana dal.
Bring to a boil.
Cover, lower heat, and simmer for 1 hour, stirring gently every 10 minutes or so.
Do not let the grains of dal break.
When done, add the lemon juice and stir gently.
To serve: Place in a warm bowl.
Sprinkle the browned onions and chopped parsley over the dal and meat and serve with plain rice or chapatis.
Serve a green vegetable (green beans or peas) and at least one relish (a yogurt relish would be good).
Set aside.
Put the 1 chopped onion, garlic, and ginger into container of an electric blender.
Add 4 tablespoons water and blend at high speed until you have a smooth paste.
Heat the oil in a 10-inch heavy-bottomed casserole-type pot, over medium-high flame.
Put in the 4 sliced onions and fry them, stirring, for 15 to 20 minutes, or until they are a darkish brown and crisp.
Remove them with a slotted spoon and spread on a paper towel.
Drop 7 or 8 pieces of meat at a time in the onion-flavored oil and brown them well over high heat on all sides.
Remove each batch as it gets done.
When all the meat has browned, turn off the heat under the pot.
When the remaining oil has cooled a bit, pour in the paste from the electric blender.
Stir it well, mixing it with the juices in the pot.
Turn up the heat and fry the paste, stirring all the time, 8 to 10 minutes or until it has browned.
Now lower heat and add, at intervals, frying and stirring, the coriander, cumin, and turmeric; after a minute or two, the tomato sauce; and after another minute, the mace, nutmeg, cinnamon, and cloves.
Finally, after 5 minutes, add 1 1/4 cups water, salt, black pepper, cayenne, the browned meat, and the cleaned and washed chana dal.
Bring to a boil.
Cover, lower heat, and simmer for 1 hour, stirring gently every 10 minutes or so.
Do not let the grains of dal break.
When done, add the lemon juice and stir gently.
To serve: Place in a warm bowl.
Sprinkle the browned onions and chopped parsley over the dal and meat and serve with plain rice or chapatis.
Serve a green vegetable (green beans or peas) and at least one relish (a yogurt relish would be good).
Chef
