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
Scale
- 2lb lamb riblets
- 1 cup red lentils, cleaned and washed
- 1 red onion, quartered
- 1/4 cup tomato paste
- 1 tablespoon fresh ginger root, chopped
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 tablespoon fresh parsley or cilantro to garnish, chopped
- 2 bay leaves
- 4 cups (475ml) water
- 2 tablespoons (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: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
- Cholesterol: 90