Lamb Dal

Name: Lamb Dal
Ingredients: 1 lb boneless lamb shoulder, cut into 2″ cubes; 1 inch piece of fresh ginger, grated; 2 cloves of garlic, minced; 1 yellow onion, finely diced; 2 tbsp Piquant Post Madras Hot Curry spice; 1 (14.5oz) can of no-salt diced tomatoes, drained (or use 2 ripe tomatoes, seeded and diced); 2 tbsp canola (or olive) oil; 1 cup of green or brown lentils; 1/4 cup plain Greek yogurt; handful of cilantro roughly chopped for garnish; salt and pepper to taste (optional); * for a spicier curry, add 1-2 jalapeno or serrano peppers, seeded and diced (optional)

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Ingredients

1 lb boneless lamb shoulder, cut into 2″ cubes
1 inch piece of fresh ginger, grated
2 cloves of garlic, minced
1 yellow onion, finely diced
2 tbsp Piquant Post Madras Hot Curry spice
1 (14.5oz) can of no-salt diced tomatoes, drained (or use 2 ripe tomatoes, seeded and diced)
2 tbsp canola (or olive) oil
1 cup of green or brown lentils
1/4 cup plain Greek yogurt
handful of cilantro roughly chopped for garnish
salt and pepper to taste (optional)
* for a spicier curry, add 1-2 jalapeno or serrano peppers, seeded and diced (optional)