PUNJABI SPLIT CHICKPEAS AND LAMB CURRY

Punjabi Split Chickpeas and Lamb Curry image

Number Of Ingredients 19

1/2 cup , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
4 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
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3 to 4 cups water
2 medium tomatoes, coarsely chopped
2 tablespoons fresh lemon juice
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon minced fresh mint leaves

Steps:

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.

Nutrition Facts : Nutritional Facts Serves