Dal Makhani with Lamb - Cooked lentils simmered with chopped onions, chiles, ginger paste, garlic, cumin, cayenne, cloves, cardamon, cinnamon sticks and bay leaves get mixed with sautéed lamb, tomato sauce and cream for a delicious, exotic one dish meal. A beautiful taste of India! www.keviniscooking.com
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4.93 from 13 votes

Lentils with Lamb Stew

Lentils with Lamb Stew - lentils simmered with onions, chiles, ginger paste, garlic, exotic spices, bay leaves with sautéed ground lamb, tomato sauce and cream.
4 hours prep time is for soaking the lentils. This is a lentil recipe that includes lamb.
Prep Time4 hrs
Cook Time1 hr
Total Time5 hrs
Course: Dinner, Lunch, Main, Soup
Cuisine: Indian
Keyword: Lamb curry, lamb stew recipe, lentils and lamb
Servings: 8 servings
Calories: 376kcal
Author: Kevin Is Cooking

Ingredients

  • 1 cup whole black lentils urad dal
  • 4 cups water
  • 2 medium onions - half of one the balance chopped
  • 1 tbsp butter
  • 1 lb ground lamb
  • 2 Serrano chilies chopped
  • 2 tsp fresh ginger paste
  • 3 garlic cloves minced
  • 1/2 tsp cumin seeds
  • 1/4 tsp cayenne powder
  • 4 whole cloves
  • 3 green cardamom seeds
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 cup tomato sauce
  • 1 cup of water
  • 1/2 cup red kidney beans rajma
  • 1/2 cup heavy cream optional
  • 1/8 tsp liquid smoke
  • 3 tbsp butter makhan
  • kosher salt

Instructions

  • Pick through the lentils, removing and debris like little rocks. Soak the lentils in water for 4 hours.
  • Rinse the lentils and pour them into a large stock pot and cover with water by an inch. Add half an onion to the water. Bring to a boil, lower heat to simmer and cook for 30 minutes. Drain and set aside.
  • While the lentils cook, in another stock pot add butter and brown the lamb. Add the chopped onions, chiles, ginger paste, garlic, cumin, cayenne, cloves, cardamon, cinnamon sticks and bay leaves and sauté with lamb for several minutes until aromatic.
  • Stir in the tomato sauce, water, cooked lentils and kidney beans. Simmer on low for 15 minutes. If you’d like it creamier and thicker, add the heavy cream. Add the liquid smoke, salt to taste and stir to incorporate in the lentils. Top with the remaining butter, stir, garnish with chopped cilantro.
  • Serve this with lots of naan, roti, flatbread, pitas or whatever bread you like.

Nutrition

Calories: 376kcal | Carbohydrates: 20g | Protein: 17g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 260mg | Potassium: 332mg | Fiber: 7g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6.4mg | Calcium: 63mg | Iron: 3.6mg