Lamb Dal Recipe
Ingredients
45 ml (3 tbsp) oil
1 kg (2 lb) lean lamb leg or shoulder,
trimmed of excess fat and cut into
2.5 cm (1-inch) cubes
2 onions, sliced thinly
2 celery sticks, chopped
2 cloves of garlic, crushed
15 ml (1 tbsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) chilli powder
2.5 ml ('1/2 tsp) ground ginger
2.5 ml ('/2 tsp) ground cinnamon
500 ml (1 pint) gravy, made with Bisto
Rich Gravy Granules as directed
198 g (7oz) can of plum tomatoes
225 g (8 oz) continental lentils To finish:
150 g (5 oz) natural yogurt
Directions
A dhal is a popular dish in India; the name indicates that the sauce has been thickened with lentils.
I usually try and buy 'continental' (or brown) lentils, because they do not disintegrate during cooking and so the final texture of the dish is better.
1.
Heat the oil in a large, flameproof casserole or saucepan and fry the lamb in 4 or 5 batches for 2-3 minutes until the meat is no longer pink; stir frequently to prevent sticking.
Remove each batch with a draining spoon and set aside.
2.
Add the onions, celery and garlic to the casserole, with a little more oil if necessary, and cook over a gentle heat until softened, stirring occasionally.
3.
Sprinkle in the coriander, cumin, turmeric, chilli, ginger and cinnamon and stir to coat the onion mixture.
Fry over a gentle heat for 1 minute.
Return the meat to the pan with any juice that has run out of it and pour in the gravy and tomatoes and their juice.
Stir in the lentils.
4.
Bring to boiling point, lower the heat, cover the pan and simmer gently for about 1 3/4 hours, or until the lamb is tender.
5.
Serve topped with yogurt and accompanied by boiled rice or potatoes.
I usually try and buy 'continental' (or brown) lentils, because they do not disintegrate during cooking and so the final texture of the dish is better.
1.
Heat the oil in a large, flameproof casserole or saucepan and fry the lamb in 4 or 5 batches for 2-3 minutes until the meat is no longer pink; stir frequently to prevent sticking.
Remove each batch with a draining spoon and set aside.
2.
Add the onions, celery and garlic to the casserole, with a little more oil if necessary, and cook over a gentle heat until softened, stirring occasionally.
3.
Sprinkle in the coriander, cumin, turmeric, chilli, ginger and cinnamon and stir to coat the onion mixture.
Fry over a gentle heat for 1 minute.
Return the meat to the pan with any juice that has run out of it and pour in the gravy and tomatoes and their juice.
Stir in the lentils.
4.
Bring to boiling point, lower the heat, cover the pan and simmer gently for about 1 3/4 hours, or until the lamb is tender.
5.
Serve topped with yogurt and accompanied by boiled rice or potatoes.
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