1 kg (2.2 lb) Lamb, cut into 1/2 inch cubes
1 1/2 cups (240 g) 9 oz Bengal gram (chana dal), soaked for 2 hours
6 tbsp (60 ml) 2 fl oz Vegetable oil
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Garam masala
3 Onions, chopped, paste
4 Tomatoes, chopped, paste
Salt to taste 1 tsp (3 g) Sugar
l cup (200 g) 7 oz Yoghurt (dahi)
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
1 1/2 cups (240 g) 9 oz Bengal gram (chana dal), soaked for 2 hours
6 tbsp (60 ml) 2 fl oz Vegetable oil
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
2 tsp (4 g) Garam masala
3 Onions, chopped, paste
4 Tomatoes, chopped, paste
Salt to taste 1 tsp (3 g) Sugar
l cup (200 g) 7 oz Yoghurt (dahi)
1 tbsp (4 g) Green coriander (hara dhaniya), finely chopped
method
1. Drain and cook the Bengal gram in 1 cup water till tender, but not over cooked. Drain and keep aside.
2. Heat the oil in a wok (kadhai); add the lamb and fry till well browned. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and onion-tomato pastes. Reduce heat and cook till the oil separates from the mixture.
3. Add the salt, sugar, yoghurt, and 2 1/2 cups water. Cook on low heat till the lamb is tender. Add the Bengal gram and bring the mixture to the boil. Lower heat and simmer until well blended.
4. Serve hot, garnished with green coriander.
2. Heat the oil in a wok (kadhai); add the lamb and fry till well browned. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and onion-tomato pastes. Reduce heat and cook till the oil separates from the mixture.
3. Add the salt, sugar, yoghurt, and 2 1/2 cups water. Cook on low heat till the lamb is tender. Add the Bengal gram and bring the mixture to the boil. Lower heat and simmer until well blended.
4. Serve hot, garnished with green coriander.
serving amount
serves: 6 - 8
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