Ariso Recipes
Lamb And Lentil Curry
Last update date: February 24, 2012
Indulge in the rich flavors of Lamb and Lentil Curry. Tender lamb and chana dal lentils simmered in aromatic spices, caramelized onions, and a zesty touch of lime create a hearty and satisfying dish. Enjoy it with rice or bread for a delightful meal!
10 minutes.
International
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Ingredients
7
How To Cook?
1
Rinse the chana dal (split pigeon peas) thoroughly and soak them in enough water to cover them by an inch (2.5cm) for 1 hour.
2
Meanwhile, peel the onions. dice one onion and cut the remaining onions into half rings. place the diced onion in a blender along with ginger, garlic, and 1/2 cup (120ml) of water. blend on high speed until smooth and set aside for later use.
3
Heat 1/4 cup (60ml) of oil in a medium saucepan or dutch oven over medium-high heat. once the oil is hot, add the sliced onions and saute until they turn dark brown, approximately 12 minutes. remove the caramelized onions and transfer them to a platter lined with paper towels to absorb excess fat.
4
Pat dry the lamb pieces with a clean paper towel. in the same saucepan, over medium-high heat, sear the lamb pieces until they are well browned, about 4 to 5 minutes. remove the lamb and transfer it to a plate, leaving any remaining fat in the saucepan.
5
Reduce the heat to medium-low. add the onion-ginger-garlic puree to the saucepan and continue cooking for 10 to 12 minutes, stirring occasionally. add coriander, cumin, turmeric, mace, cinnamon, cloves, black pepper, and cayenne pepper. cook for an additional 3 to 4 minutes with constant stirring until the fat starts to separate and a thick paste forms.
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