Directions
- 1Start by slicing onions very finely with a sharp knife.
- 2In a pan, add a touch of oil and the sliced onions, then add a touch of salt.
- 3Cook the onions for about 10 minutes until they start to break down and soften.
- 4While onions are cooking, prepare garlic and ginger by grating them.
- 5Once onions are broken down, add the grated ginger and garlic into the pan and stir.
- 6Dice up ripe vine tomatoes and add them to the pan.
- 7Add all the spices: 1 tablespoon of turmeric, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 teaspoon of chili powder, and 1 teaspoon of paprika, and stir to form a thick paste.
- 8Add the lamb shanks to the pan and sear them for 3 to 4 minutes until they get some color and are sealed.
- 9Add water to cover the lamb shanks and give it one last stir.
- 10Cook the shanks for 40 minutes, turning them over during the cooking time for even cooking.
- 11After 40 minutes, add rinsed red lentils and 500 ml of water, ensuring the lamb shanks are totally covered.
- 12Cook for another 30 minutes, or longer if needed, until the lamb meat is falling off the bone and the lentils have absorbed the stock and flavoring.
- 13Gently pull the meat off the bones and shred it into bits, mixing any fallen bits into the dal.
- 14Stir through a teaspoon of garam masala.
- 15Serve the dal with lamb in a serving bowl, garnished with a few sprigs of coriander and crushed crispy fried onions for texture.
Ingredients
- 6 tbsp vegetable oil
- 2 onions, finely sliced
- 5 cm piece ginger, peeled and finely grated
- 2 cm piece ginger, peeled and julienned (to serve)
- 4 cloves garlic, finely chopped
- 4 vine tomatoes
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tsp chilli powder
- 1 tsp paprika
- 2 lamb shanks
- 300 g red split lentils
- 1 tsp garam masala
- 2 tbsp Cooks' Ingredients Crispy Fried Onions, crushed
- 0.25 x 25g pack coriander
- 1 a touch salt
- 500 ml water
- 1 some more stock or water
Equipment
pansharp knifegraterserving bowl
Tips
- Use a sharp knife for slicing onions finely.
- Cook onions for at least 10 minutes to soften and build flavor.
- Grating garlic and ginger is quicker and easier than chopping.
- Don't rush the cooking process; adding layers of flavor takes time.
- Ensure tomatoes are ripe; use tinned tomatoes if not.
- Turn lamb shanks during cooking for even cooking.
- Cook the lamb until the meat is falling off the bone, adding more water if needed.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup