Dal—a thick, spicy Indian stew made with legumes like chickpeas and lentils—is a classic vegetarian dish, but tender pieces of lamb are a natural fit. Serve with basmati rice.
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve two vegetarians, or check out the totally meatless version of this recipe.
In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper.
In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)
Heat 2 Tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 1-1/2 tsp. salt.
In a 12-inch skillet, heat the remaining 1 Tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add the liquid to the dal as well. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.
To serve 2 vegetarians and 4 meat lovers: Reduce lamb meat to 1 lb. Before cooking and adding the lamb to the dal, transfer 3 cups of the dal to a 2-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cover. Simmer until vegetables are tender, stirring occasionally, about 30 minutes. Meanwhile, proceed with the recipe as above to cook the lamb and simmer it with the remaining dal. Season both pots to taste with salt and pepper and stir in the cilantro (1/4 cup for the vegetarians, 3/4 cup for the meat lovers) just before serving.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips