chana dal Gosht

Chana dal gosht is a very yummy curry when you are craving something warm in your tummy

Chana Dal Gosht (Lamb cooked with Yellow split beans)

Chana Dal Gosht

Ingredients:

1. 1 lb lamb cut into pieces
2. 1 cup chana dal
3. 1 medium large onion sliced
4. 1 teaspoon ginger garlic paste
5. 2 medium tomatoes
6. 1 teaspoon each of salt, chilli powder, turmeric, garam masala, sugar

Soak the dal in water for atleast an hour. Marinate the lamb with all the spices

In a pressure cooker heat the oil and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add lamb and stir well. Add tomatoes and cook for 3 whistles. Let the steam escape, open the cooker and add chana dal and add 1/4 cup water and cook for 2 more whistles. Let the steam escape and open the cooker and simmer till the gravy thickens to your liking. Garnish with cilantro and serve with rice or roti

Lamb with lentils and Saffron Pulao

I started searching for lamb dishes with beans and the dish I finally made has a little Persian touch to it and is definitely one of the best lentil dishes I have every eaten. This dish has lentils and lima beans . The original recipe called for Sultanas (I am guessing these are Lima beans...I have seen them somewhere ) . But anyway since I couldn't find Sultana beans I used canned Lima beans and the dish turned out to be great.
                   And I made Saffron Pulao to serve this lamb dish with. This is a bit different from the Saffron Rice I make. And this is equally delicious. So please enjoy a great dinner

Lamb with Lentils (Lamb meat with spicy lentils and beans)

Lamb with beans and lentils

Ingredients:

1. 1 lb lamb or goat cut into medium bite size pieces
2. 1/2 cup lentils
3. 1/2 can lima beans drained
4. 1 bay leaf
5. 1 inch cinnamon stick broken
6. 1/2-3/4 teaspoon each of salt and chilly powder
7. 1/2 teaspoon each of turmeric, cumin powder, coriander powder, ginger-garlic paste
8. 2 tablespoons oil
9. 1 medium onion chopped
10. 1 big or 2 small green chillies slit
11. cilantro for garnishing

In a pressure cooker heat the oil and fry the onions till they start turning brown. Add green chillies, cinnamon and bay leaf and fry for a minute. Add lamb and fry for 5 minutes. Add ginger-garlic paste and fry for a couple of minutes. Add all the spices and stir to combine. Add 1/2 cup water and cook for 3-4 whistles. At the same time in another pot add the lentils with 2 cups of water and cover and bring to a boil. Simmer on medium heat for 25-30 minutes until the lentils are cooked through.

               Let all the steam from the pressure cooker escape, open it and add the lentils and lima beans to the pot. Add 1/2 cup water and simmer for 10 minutes. Garnish with cilantro and serve with roti or Saffron Pulao

Saffron Pulao (Rice cooked with Saffron)

Saffron Rice

Ingredients:

1. 2 cups basmati rice washed and soaked in water for 10 minutes.
2. 1/2 teaspoon saffron crushed
3. 1/2 teaspoon salt
4. 1 cup milk
5. 2 cups water
6. 1 tablespoon oil
7. 1/2 cup sliced red onions

In a heavy bottomed pan heat the oil and fry the onions till they become golden brown. Add the milk and water and salt and bring to a boil. Add saffron and drained rice and simmer on low for 20 minutes or until rice is cooked. Serve