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chickpeas peas paprika ground coriander ground cumin vegetable oil lamb loin onion garlic ginger ground turmeric Garam Masala cayenne pepper tomatoes cilantro
Viewed: 33 - Published at: 7 years agoIngredients
- 1 cup dried chickpeas
- 1 cup yellow split peas
- 1 tsp hot paprika
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/4 cup vegetable oil
- 1 1/3 lbs lamb loin
- 1 None onion, finely chopped
- 2 cloves garlic, crushed
- 1 piece (3/4 inch) ginger, grated
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2-1 tsp cayenne pepper
- 2 None tomatoes, coarsely chopped
- 1/2 cup cilantro leaves, coarsely chopped
Method
- Cover chickpeas and split peas with cold water in a large bowl. Soak overnight. Drain and rinse.
- Combine paprika, 1 tsp of the ground coriander, 1/2 tsp of the cumin, 1 tbsp of the oil and the lamb in a large bowl. Cover. Refrigerate for 3 hours or overnight.
- Heat 1 tbsp of the remaining oil in a large saucepan on low heat. Stir onion, garlic and ginger until onion has softened. Stir in turmeric, garam masala, cayenne pepper and remaining 1 tsp ground coriander and 1/2 tsp cumin. Continue stirring until fragrant.
- Add chickpeas, split peas, tomatoes and 3 cups water. Bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour, or until dhal is tender. Remove from heat and stir in cilantro. Season to taste.
- Meanwhile, heat remaining 2 tbsp oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan. Cover and let stand for 10 mins, then slice thickly.
- Serve lamb with dhal.
