The lamb riblets are braised on each side gently and then stewed with red lentils till the meat gets tender. You can also use succulent lamb meat chunks but cooking stews with the bone generally gives a richer taste to the stock in which the meat is cooked. Served with steamed rice or warm bread, this creamy lentil stew might just become a new addition to your menu of comfort foods.
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Braised Lamb Riblets and Lentil Stew
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This hearty lamb and lentil stew, known as ‘dal ghosht’, is a comforting dish with tender braised riblets and creamy lentils, perfect for a cozy meal.
Ingredients
- 2lb (900 g) lamb riblets
- 1 cup (240 ml) red lentils, cleaned and washed
- 1 red onion, quartered
- 1/4 cup (60 ml) tomato paste
- 1 tbsp fresh ginger root, chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tbsp fresh parsley or cilantro to garnish, chopped
- 2 bay leaves
- 4 cups (475ml) water
- 2 tbsp (30ml) olive or vegetable oil
- salt and pepper to taste
Instructions
- In a food processor, combine the onion, garlic, ginger, and tomato paste with 1/2 cup of water to make a smooth paste.
- Heat the oil in a Dutch oven or stockpot over medium flame. Add the lamb riblets and brown them on each side for about 5-7 minutes until golden.
- Remove the riblets and set aside. In the same pot, add the onion-tomato paste and cook for 5-7 minutes until the paste thickens and the oil starts to separate.
- Return the riblets to the pot, add the red lentils, garam masala, and salt. Stir well to coat the riblets and lentils with the paste.
- Add enough water to cover the riblets and lentils. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 45-50 minutes, stirring occasionally, until the lamb is tender and the lentils are cooked through.
- Adjust seasoning with salt if needed. Serve hot with steamed rice or warm bread.
Notes
- For a richer flavor, use lamb with bones.
- Serve with steamed rice or warm bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Stew
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 90
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Frequently Asked Questions
Why use riblets with the bone in rather than boneless lamb pieces?
The article and notes both explain that cooking with the bone gives a richer, deeper flavor to the braising stock. The 2 lb (900 g) of lamb riblets are browned on each side for 5–7 minutes before stewing with the red lentils for 45–50 minutes until the meat is tender. 
What is dal ghosht?
Dal ghosht is the Indian name for this dish — “dal” means lentils and “ghosht” means meat. The excerpt describes it as a protein-rich comfort food served in many Indian homes, typically with steamed rice or warm bread.
How long do leftovers keep?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days, and to reheat gently on the stove before serving.
