Serves: 4
Total Calories: 393
1. Soak the dal in water to cover by 2 inches about 1 hour, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cardamom pods and cinnamon about 30 seconds. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili peppers, then add the coriander, 1 teaspoon garam masala, turmeric, and salt.
2. Add the lamb and cook, stirring, until browned, about 20 minutes. Add the dal and cook another 5 minutes. Then add the water and cook until the meat is tender and the dal creamy, about 30 minutes.
3. Add the tomatoes, lemon juice, cilantro, and mint and cook about 10 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Punjabi Split Chickpeas and Lamb Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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