Chana Dal Cooked With Lamb
|Boneless lamb shoulder||2 1⁄2 Pound, cut into 1 1/2 inch cubes|
|Garlic||5 Clove (25 gm), peeled and chopped|
|Fresh ginger piece||1 Inch, peeled and chopped (1 Cube)|
|Vegetable oil||10 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Tomato sauce||3 Tablespoon|
|Ground mace||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon (Adjust Quantity As Needed)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Chana dal||3⁄4 Cup (12 tbs), cleaned and washed|
|Lemon juice||2 Tablespoon|
Pat the meat pieces dry with a paper towel.
Put the 1 chopped onion, garlic, and ginger into container of an electric blender.
Add 4 tablespoons water and blend at high speed until you have a smooth paste.
Heat the oil in a 10-inch heavy-bottomed casserole-type pot, over medium-high flame.
Drop 7 or 8 pieces of meat at a time in the oil and brown them well over high heat on all sides.
Remove each batch as it gets done.
When all the meat has browned, turn off the heat under the pot.
When the remaining oil has cooled a bit, pour in the paste from the electric blender.
Stir it well, mixing it with the juices in the pot.
Turn up the heat and fry the paste, stirring all the time, 8 to 10 minutes or until it has browned.
Now lower heat and add, at intervals, frying and stirring, the coriander, cumin, and turmeric; after a minute or two, the tomato sauce; and after another minute, the mace, nutmeg, cinnamon, and cloves.
Finally, after 5 minutes, add 1 1/4 cups water, salt, black pepper, cayenne, the browned meat, and the cleaned and washed chana dal.
Bring to a boil.
Cover, lower heat, and simmer for 1 hour, stirring gently every 10 minutes or so.
Do not let the grains of dal break.
When done, add the lemon juice and stir gently.
To serve: Place in a warm bowl.
Sprinkle the chopped parsley over the dal and meat and serve.