Topic: Chana dal cooked with lamb (with thanks to Madhur Jaffrey)

[tempest63]

This from the 1973 edition of Madhur Jaffrey's An invitation to Indian cooking and it is still one of my favourite dishes from the MJ repertoire. For health reasons I cook it with 5 or 6 tablespoons of ghee in place of the oil. I think this gives it a better flavour. Instead of fannying around with ground mace, cinnamon, cloves and nutmeg, you could replace with a teaspoon of good Garam masala. I grind most of my spices fresh which I believe gives a better end result. I only ever add about two-thirds of the water as I like a thicker sauce. If it is too dry I will stir in the remainder as I need it. I also reduce the salt, using about a teaspoon for this recipe and will taste and add later if necessary.

Chana dal Cooked with Lamb

1.25k boned lamb shoulder
1 medium onion chopped
4 medium onion halved and sliced into half-rings
5 cloves garlic, peeled and chopped
1inch cube of ginger, peeled and chopped
10 tablespoons vegetable oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 tablespoon tomato pur

[loveitspicy]

Hey tempest

Do you think this could be made bir ??

with 2 tbsp of curry powder / mixed powder
1 tbsp garam masala (heaped)
Lamb re cooked

fry off the garlic and ginger in oil add the tom puree
add powdered curry powder / garam masala
1 ladle of base
1 tsp chilli powder - or minced green chillies
lemon juice or 1 heaped amchoo powder - or 1 tbsp tamarind
add water
add channa daal
add pre cooked lamb
cook until done

stir in chopped coriander

or something like this

best, Rich

 

[tempest63]

I must admit that I gave up trying to replicate BIR many years ago; I'm recalling Kris Dillon and Pat Chapman in sepia toned memories. I think if it could be converted it would be one of the clever guys here. I believe it could be translated given how easy you make it sound.