Dal Keema
Servings
4Serving size
about 2 cups stewThis recipe can be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 Tbsp. 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) |
Instructions
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.
Serve.
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Special Diet Information
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Lactose
This recipe isnot safe for those who are lactose intolerant.
Recipe Notes
Ground coriander is so fantastic. I keep the seeds on hand and grind them in my mortar and pestle. You don’t have to, of course, but the fragrance of freshly ground spice is part of what I love about cooking and the flavor of the coriander goes so well with the lamb.