Lentil and kidney bean dhal with fried lamb chops recipe
Make a big pot of this satisfying dhal and enjoy half now with lamb chops, then freeze the rest ready to make a veggie curry later
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Cooking tools:
- Heavy-based saucepan
- Stove
- Chef's knife
- Cutting board
- Garlic press
- Measuring spoon
- Measuring cup
- Wooden spoon
- Can opener
- Colander
- Freezerproof container
- Nonstick skillet
- Tongs
- Plate
- Kitchen timer
- Spoon
- Serving platter
- Freezer
- Refrigerator
Ingredients
- Olive oil
- 3 leeks, finely sliced
- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 tbsp garam masala
- 500g red lentils
- 400ml tin reduced-fat coconut milk
- 2 x 400g tins chopped tomatoes
- 400g tin kidney beans, drained
- 4 x British lamb chops
- Fresh coriander leaves and lime wedges to serve
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