Kashmiri lamb with spicy dhal
Delicious Kashmiri lamb with spicy dhal recipe from Women's Weekly Food. Perfect for a hearty dinner. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Mixing bowl
- Colander
- Refrigerator
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Fine-mesh sieve
Ingredients
- 1 cup (200g) dried chickpeas
- 1 cup (200g) yellow split peas
- 1 teaspoon hot paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 cup (60ml) vegetable oil
- 600 grams lamb backstraps
- 1 (150g) brown onion, chopped finely
- 2 cloves garlic, crushed
- 2 centimetre (10g) piece fresh ginger, grated
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground chilli
- 2 (300g) tomatoes, coarsely chopped
- 3 cups (750ml) water
- 1/2 cup coarsely chopped fresh coriander leaves
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