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 or yellow onions (diced) |
| 12 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 |
| 4 cup Water |
| 8 ounces Yellow Lentils |
| 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. Stir 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 3 cups of water.
Stir, cover and simmer for 40 minutes.
Add the lentils and 1 cup water.
Reduce the heat to medium low so that the stew is simmering.
Cook for about 20 minutes, or until the lentils are tender. They will cook quickly! Add more water, 1/4 cup at a time, if needed. The mixture should be thick.
Remove from heat 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
You can use pre-ground coriander, but try grinding your own from coriander seeds using a mortar and pestle. 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.