Spicy Red Lentil Dal with Lamb & Vegetables

With the new year often comes resolutions along the lines of "I must lose weight", "I must eat healthier" and "I must cook more". Although I am not doing resolutions per se, I must confess that all three appear on my list of goals for the year, and I thought that this recipe would be a great way to start!

I grew up eating my stepmother's dal and although this recipe is quite different, it still brought on the warm fuzzy feelings you get when you think back to your favorite family meals. Packed full of lentils and vegetables, this Indian stew is positively brimming with health and goodness, and while normally a vegetarian dish, the addition of the lamb gave the flavor more depth and made it something I could serve to my carnivorous boyfriend!

As always, I have a couple of tweaks for next time. While I thoroughly enjoyed this as is, next time (and there will definitely be a next time!!) I think I will increase the garlic and ginger and maybe reduce the garam masala a little. For my taste buds the spice ratio was a little harsh but it did not stop me eating it all up and enjoying the leftovers for the next few days! 

Also, in step 3, instead of adding all the ingredients at the same time I would like to try adding the onion mixture first and saute for a minute or two before I add the rest of the ingredients listed. Finally, I would probably chop the lamb and vegetables into smaller chunks so they are more evenly distributed through the stew.

Anyhoo, the recipe below is exactly as I made it last week and how I found it in Fine Cooking magazine

Here's what you will need:

• 1 1/2lb boneless leg of lamb, trimmed and cut into 1 inch pieces
• 5 tsp garam masala (you could also use curry powder)
• 1 medium yellow onion, coarsely chopped
• 4 medium cloves of garlic, chopped
• 2 tbsp peeled and chopped fresh ginger
• 1 Serrano chile, stemmed and chopped
• 3 tbsp vegetable oil
• 1 1/2 tsp brown mustard seeds
• 1 1/2 cups red lentils, rinsed
• 1/2 head of cauliflower, cut into 1 1/2 inch pieces
• 4 medium carrots, peeled and chopped into 1 inch pieces
• 2 large Yukon gold potatoes, peeled and chopped into 1 inch chunks
• 1 tsp ground turmeric
• 1 bunch of chopped fresh cilantro
• salt & freshly ground black pepper

1. In a medium bowl, mix the lamb with 2 tsp of the garam masala, 1 tsp of salt and 1/2 tsp of pepper. Set aside.
2. In a food processor, pulse the onion, garlic, ginger and chile until finely chopped. Take care not to over-process as the mixture will become watery.
3. Heat 2 tbsp oil in a 5qt pot or large soup pot over a medium heat. When oil is hot, add the mustard seeds. When the seeds begin to pop and turn grey, about 1 minute, stir in the remaining garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water and 1 1/2 tsp of salt.
4. In a large skillet, heat the remaining 1 tbsp of oil over medium high heat and brown the lamb in batches. Transfer the meat to the pot of dal. Deglaze the skillet with 1/2 a cup of water, let it reduce by half, then add to the dal. 
5. Bring to a boil then reduce to a medium low heat, cover and simmer until vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper, stir in cilantro. 

I served the dal with brown rice, but it would also work with a naan or similar flat bread to mop up the sauce. It isn't overly spicy but if you are heat sensitive a dollop of plain yogurt would cool it down and make a nice creamy tangy variation to the flavor.

I can see myself making this a lot over the next few months as it is the ultimate in good-for-you comfort food, and I think will be something that will keep very well in the freezer for those nights where you can't quite face cooking but don't want to resort to calling a pizza!

I am pleased that my first new recipe of the new year was a success and hope that I have many more to follow for your reading and cooking pleasure!!