Kashmiri lamb with spicy dahl

November 23, 2009

I am surprised I got this past my husband, chickpeas and split peas? he ate it? wow! he even enjoyed it! I was so excited. Now I have a whole other thing to add to my répertoire!

So for another entry in November’sFlavour of the Month
1000 best-ever recipes from AWW

Kashmiri lamb with spicy dahl

1 cup dried chickpeas
1 cup yellow split peas
1t hot paprika
2t ground coriander
2t ground cumin
¼ cup vegetable oil
600g lamb, sliced
1 medium onion, chopped
2 cloves garlic
2c piece fresh ginger, grated
½ t ground turmeric
1t garam masala
1t ground chilli
2 medium tomatoes
3 cups water
½ cup chopped fresh coriander

Place chickpeas and split peas in a bowl, covered with cold water and soak overnight, rinse drain.
Combine paprika, half the coriander and cumin, 1T of oil and lamb in a large bowl. Cover and put in fridge for 3 hours or overnight.
Heat 1 T of the oil in large saucepan; cook onion, garlic and ginger, stirring until onion softens. Stir in remaining ground coriander and cumin, turmeric, garam masala and chilli, cooking, stirring until fragrant.
Add chickpeas, split peas, tomato and the water; bring to the boil. Reduce heat, simmer covered, stirring occasionally for about 1 hour or until dhal is tender. Remove from heat, stir in fresh coriander.
Meanwhile, heat remaining oil and cook lamb until cooked as desired. Cover, stand 10 minutes then slice thickly. Serve with dhal.


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