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Succulent Dal with Lamb
Category : Lamb, Other recipes, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Pressure cook the lamb with one tbsp of ginger garlic paste and salt to taste.
- Reserve the cooked lamb along with stock.
- Pressure cook the chana dal and toor dal with water, blend with a hand blender and reserve.
- In a deep saute pan, add the oil.
- Once it�s hot add the bay leaves followed by the whole spices (cinnamon, cardamom, pepper corn, shahi jeera, safaid jeera) and the whole slit green chillies.
- Next add the onions and let them cook until they are light and golden.
- Now add the ginger garlic paste and dry spices and roast them for a minute.
- Next add the chopped tomatoes and let it all cook for another 5 minutes (use elbow grease and saute it).
- Next add the cooked dal and cooked lamb with stock.
- Adjust the salt and let it all simmer on low for another 20-30 minutes.
- Garnish with cilantro and serve with rice and bread.
- We normally make a simple onion salad with this.
- Serve it with sweet and spicy pickle assortments.
Ingredients:
lamb - 3 pounds
chana dal - 2 cups
toor dal - 3 cups
lamb - 3 pounds
chana dal - 2 cups
toor dal - 3 cups
Baghaar Ingredients:
1 - large onion finely chopped
2 - large tomatoes finely diced
3 - whole green chillies with stem, just slit in the center
2 to 3 - bay leaves
2 sticks - cinnamon
handful - whole black peppercorns
2 - dal chini (black elaichi)
1 tsp - green ealaichi
1 tsp - shah jeera
1 tsp - regular safaid jeera
1 tsp - paprika
1 tsp - red chili powder
2 tsp - turmeric
2 tsp - ginger garlic paste
3 tbsps - oil
salt to taste
For Garnish:
cilantro/dhania leaves
