Spicy Red Lentil Dal with Lamb and Vegetables

Spicy Red Lentil Dal with Lamb and Vegetables
Photo by Scott Phillips


  • 2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (1-¼ cups)
  • 3 Tbs. vegetable oil
  • 1-½ tsp. brown mustard seeds
  • 1-½ lb. boneless leg of lamb, trimmed and cut into 1-inch pieces
  • ½ small head of cauliflower, cut into 1-½ -inch pieces (about 3 cups)
  • 4 medium carrots, peeled and cut into 1-inch pieces (about 2-½ cups)
  • 4 medium cloves garlic, chopped
  • + 8 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 tsp. ground turmeric
    • 1 medium yellow onion, coarsely chopped (1-½ cups)
    • 2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
    • 1-½ cups red lentils
    • 5 tsp. garam masala or curry powder
    • 1 serrano chile, stemmed and chopped
    • 1 cup chopped fresh cilantro

In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp pepper. In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.) Heat 2 Tbs. of...

View full recipe at Fine Cooking


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