Dal Keema



Serving size

about 2 cups stew
45 Minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Dal Keema


1 tsp. Olive oil
2 clove Garlic, raw (minced)
2 5 slices (1 inch dia) Ginger root, raw (minced)
1 medium White onions (diced)
16 ounce Ground lamb
2 tsp. Ground coriander
1 tsp. Garam masala
1 tsp. Ground turmeric
1/2 tsp. Chili powder
1/2 tsp. Salt
1 to taste Black pepper
8 ounces Yellow Lentils
5 cup Water
1/2 cup Nonfat Greek Yogurt
1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped)


Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 2 minutes, stirring frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the ground lamb and cook until browned.

Ad the coriander, garam masala, turmeric, chili powder, salt and pepper. Stir.

Add the lentils and water. Reduce the heat to medium low so that the stew is simmering.

Cook for about 30 minutes, until the lentils are tender.

Reduce the heat to low and stir in the yogurt and cilantro.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe isnot safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Ground coriander is so fantastic. You can use ground coriander but the fragrance of freshly ground spice is part of what is so fabulous about cooking and the flavor of the coriander goes so well with the lamb.

"The person who knows one thing and does it better than anyone else, even if it only be the art of raising lentils, receives the crown he merits. If he raises all his energy to that end, he is a benefactor of mankind and is rewarded as such."

Og Mandino, Psychologist