B1, B6, B12, E, niacin, iron, selenium, zinc * B2, potassium * A, calcium, yum. Cook for 1 1/4 hours. The meat should be tender when done. 12 Apr 2009. We really enjoyed it and make it regularly. 1/4 cup vegetable oil. Fry gently for 30 seconds, stirring constantly. yields: 6 to 8 servings. 50.2 g ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 5 cm (2 in) piece fresh root ginger, finely chopped, 1 fresh red chilli, seeded and finely chopped, 450 g (1 lb) lean boneless leg of lamb or neck fillet, trimmed of fat and cut into cubes, 600 ml (1 pint) hot lamb stock, preferably home-made. This is what happens when you take a week off to recover from a long trip across the globe and then from falling ill. Current favorites include: The Witness, Border Town and the Break. Used different ingredients. -  Add 2 cups of water, raise the heat to high and bring the contents to a rolling boil. Preheat the oven to 150C/300F/Gas 3 (130C fan). Season well. Meanwhile, rinse and drain the lentils, then place them in a saucepan and cover with fresh cold water. Serve with chapattis and yogurt, and saffron rice sprinkled with chopped, toasted cashews. Reduce the heat to medium-low. * If you've no fresh tomatoes, use 1 can chopped tomatoes, about 225 g, with the juice. [The no.1 is a hint that there'll be more versions in the future ;) ]. Add the garlic, ginger and chilli and fry for a further 3 minutes, then add the crushed spices and the cinnamon stick and turmeric. Just adjust the final pressure cooking time according to the manufacturer's instructions for what's recommended for lamb. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done. In step 3, after bringing to the boil, cover the casserole and place it in a preheated 180°C (350°F, gas mark 4) oven. Remove the lamb and transfer to a plate. Dice one onion and cut the rest into half rings. Garnish with cilantro and serve hot or warm with plain rice, flatbread or bread and a little yogurt. Lentils are an excellent source of dietary fibre and a good source of iron, as well as a useful source of vitamins B1 and B6. Toss the lamb in 1 tbsp of gara masala. Cooked it a couple of weeks ago (I used red lentils instead of green) and it went down a treat with all. Heat two tablespoons of oil in a large frying pan. Add the browned onions, cover and cook for another 30 minutes. allrecipes.co.uk/recipe/2978/indian-lamb-with-spiced-lentils.aspx I used a tin of plum tomatoes, and next time will use two. Gradually pour in the stock, stirring well, and bring to the boil. "Dal ghosht" roughly translates to "lentil and mutton curry" and I sometimes refer to it as lamb and dal curry because mutton is not easy to find in America (lamb works just as well).

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