Kashmiri Lamb With Spicy Dhal Recipe

Name: Kashmiri Lamb With Spicy Dhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried chickpeas; 1 cup yellow split peas; 1 tsp hot paprika; 2 tsp ground coriander; 1 tsp ground cumin; 1/4 cup vegetable oil; 1 1/3 lbs lamb loin; 1 None onion, finely chopped; 2 cloves garlic, crushed; 1 piece (3/4 inch) ginger, grated; 1/2 tsp ground turmeric; 1 tsp garam masala; 1/2-1 tsp cayenne pepper; 2 None tomatoes, coarsely chopped; 1/2 cup cilantro leaves, coarsely chopped

Servings: persons

1 cup dried chickpeas
1 cup yellow split peas
1 tsp hot paprika
2 tsp ground coriander
1 tsp ground cumin
1/4 cup vegetable oil
1 1/3 lbs lamb loin
1 None onion, finely chopped
2 cloves garlic, crushed
1 piece (3/4 inch) ginger, grated
1/2 tsp ground turmeric
1 tsp garam masala
1/2-1 tsp cayenne pepper
2 None tomatoes, coarsely chopped
1/2 cup cilantro leaves, coarsely chopped

1
Cover chickpeas and split peas with cold water in a large bowl. Soak overnight. Drain and rinse.
2
Combine paprika, 1 tsp of the ground coriander, 1/2 tsp of the cumin, 1 tbsp of the oil and the lamb in a large bowl. Cover. Refrigerate for 3 hours or overnight.
3
Heat 1 tbsp of the remaining oil in a large saucepan on low heat. Stir onion, garlic and ginger until onion has softened. Stir in turmeric, garam masala, cayenne pepper and remaining 1 tsp ground coriander and 1/2 tsp cumin. Continue stirring until fragrant.
4
Add chickpeas, split peas, tomatoes and 3 cups water. Bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour, or until dhal is tender. Remove from heat and stir in cilantro. Season to taste.
5
Meanwhile, heat remaining 2 tbsp oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan. Cover and let stand for 10 mins, then slice thickly.
6
Serve lamb with dhal.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dried chickpeas, 1 cup yellow split peas, 1 tsp hot paprika, 2 tsp ground coriander, and more.

Yes, Kashmiri Lamb With Spicy Dhal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kashmiri Lamb With Spicy Dhal

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