Indian · Dinner
Lamb Chunks in Spiced Lentil Stew
Bone-in lamb shoulder chunks braised until tender in a cumin- and turmeric-spiced red lentil stew, finished with garlic, ginger and garam masala. Tomatoes and onion build the base, cilantro and a squeeze of lime brighten the bowl. Served with steamed rice or flatbread.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
528Calories
41.7gProtein
25.8gFat
33.8gCarbs
6gSugar
11.8gFiber
774mgSodium
137mgChol
9.9gSat Fat
1012mgPotassium
82mgCalcium
6.4mgIron
2mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the red lentils under cold water in a sieve until water runs clear, then pat the lamb chunks dry with paper towel and season with salt.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat and sear the lamb chunks 4–5 minutes, turning occasionally, until browned on all sides.
3
Sauté
Add the onion, garlic and ginger to the pot and sauté over medium heat 4–5 minutes, stirring often, until the onion turns soft and golden at the edges.
4
Bloom
Stir the cumin, turmeric, chili powder and half the garam masala into the pot and cook over medium heat 1 minute until fragrant and the oil separates from the paste.
5
Simmer
Add the crushed tomatoes, rinsed lentils, chicken stock and water to the pot, bring to a boil over high heat, then reduce to low and cover. Simmer 55–60 minutes over low heat, stirring occasionally, until the lamb pulls apart easily with a fork and the lentils break down into a thick stew.
6
Finish
Stir the remaining garam masala into the pot and season with salt to taste.
7
Plate
Ladle the lamb and lentil stew into a bowl, scatter the cilantro over the top and serve with a lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder
- 2/3 cup130g red lentils (masoor dal)
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1 tsp1 tsp garam-masala
- 5 oz70g, about a fifth of a 14.5 oz can canned-tomatoes
- 2 tbsp2 tbsp vegetable-oil
- 1 cup240ml chicken-stock
- 1 cup240ml water
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
