Ingredients
- 700g Australian Lamb, cubed
- 1 cup (225g) Raw split Bengal gram lentil (chana dhal)
- 2 Whole tomatoes, diced finely
- 150g Yellow onion, finely chopped
- 1 inch Fresh ginger, finely minced
- 2 Green chillies, thinly sliced
- 1 Red chili, thinly sliced
- 50g Long bean, cut into 3 inch
- 120g Carrot, cut into 3 inch
- 1200ml Water
- 2tbsp Cooking oil
- Salt to taste
- Chopped coriander to garnish
Spices
- ½ tsp Cumin
- ½ tsp Turmeric
- 1.5tsp Kashmiri chili powder
- 1tsp Garam masala
- 1tsp Ginger powder
- 1 stick Cinnamon
Directions
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1
Soak the chana dhal in water for about 30 minutes. Drain and set aside.
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2
Marinate the cubed Australian lamb with 1 tsp of garam masala and 1 tsp ginger powder for at least 30 minutes. (Marinate for longer if you have the time).
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3
Gently heat the oil in a pot on a medium low flame.
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4
Add the cumin and lightly saute till fragrant.
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5
Saute the cut green chilies, red chilies and chopped onion until the onion is translucent.
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6
Stir in the finely minced ginger, chopped tomatoes and turmeric. Cook for about 7 minutes until the tomatoes are soft.
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7
Add the chili powder, garam masala and cinnamon and stir well.
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8
Stir in the lamb and mix well with the spices. Cook for about 5 minutes to sear the meat.
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9
Add in the dhal. Mix well. Then slowly pour in the water.
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10
Braise on medium low heat for about 50 minutes or till lamb and dhal are tender.
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11
Add in the cut carrots and long beans and cook for another 10 minutes till slightly tender.
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12
Lastly, season with salt to taste.
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13
Top with chopped coriander to garnish.