Yemeni Dal With Lamb
Ready In: 4 hrs 10 mins
Serves: 5
Ingredients
- 500 g lamb necks or 500 g lamb chops
- 1 cup channa dal, pre soaked for 1/2 hr
- 2 whole black peppercorns
- 5 cardamom pods
- 2 onions, diced
- 1 cinnamon stick
- 2 bay leaves
- 1 1⁄2 teaspoons salt
- 2 teaspoons garam masala
- 2 green chilies, seeded
- 1 1⁄2 beef bouillon cubes or 1 1⁄2 lamb stock cubes
- 1 dried lime
- 1 tablespoon coriander leaves, chopped
- 2 teaspoons dill
- 3 tablespoons canola oil
- 1 tablespoon cumin seed
Directions
- Heat the oil and toss the stock cubes, salt, cardamon, cinnamon, cumin seeds and black pepper for 2 minutes.
- Add onions, and bay leaves to the spices and saute until the onions are translucent.
- Add lamb and toss to thoroughly coat with spices.
- Add lentils, chilies, dill and dried lime and add enough water to cover stew by 1 inch.
- Bring stew to a boil, then lower to a simmer gently for 3-5 hrs, untill lamb is tender and lentil will mush easily between you fingers.
- Three mins before finishing throw in the corriander leaves.
- Serve with rice or bread.
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