~Recipe Credit: Umm Riaz~

If you are making this recipe for 2, you will need to half the recipe & use 300g – 500g of lamb according to preference.

Ingredients

Dhal:

• 1kg lamb cut according to preference
• 1 cup oily toor dhal
• 2 cinnamon sticks
• 5 peppercorns
• 4 cloves
• 4 whole green cardamoms
• 3/4 tsp turmeric powder
• 4-5 pieces daga phool (available in your local asian grocery store)
• 1 tsp salt
• 2 star anise
• 1 heaped tsp fennel seeds (Valyari) – optional
• 2 tsp ginger garlic paste
• 1/2 an onion (sliced finely)
• Boiling water as needed

Masala:

• 2 finely sliced medium to large onions
• 2 bay leaves
• 4 green chillies
• 1 cup oil
• A handful of fresh methi bhaji (fresh fenugreek leaves- remove leaves, wash & chop finely)
• 2 tsps ginger garlic
• 2 tsps green chilli paste – optional
• 2 heaped tsps coriander Powder
• 2 level tsps cumin powder
• 2 heaped tsps red chilli powder or to taste
• Salt to taste
• 200ml grounded tin tomato
• A handful of fresh coriander (finely chopped)
• A sprinkle of fresh mint (finely chopped)
• 1 tsp garam masala or according to preference
• A knob of butter

Rice:

• 2 1/2 cups long grain rice
• 1 tsp Cumin seeds
• 4 peppercorns
• 4 cloves
• 1 cinnamon stick
• 2 tbsp ghee
• 4 tbsp oil
• 1/4 – 1/2 finely sliced onion
• 3 tsps salt
• 2 cardamoms (elachi)
• 5 cups water

Method

1. Recite Bismillah
2. Wash dhal & soak for 1 1/2 hours.
3. In a pot add all the ingredients for the dhal with 4 cups boiling water. You may need more. Allow to cook on low heat till meat & dhal is tender. This may take up to 2 hours. Mix occasionally & add water if it starts to stick to the bottom of the pot. You can speed up the process by doing this in a pressure cooker for about 5 whistles.
4. Meanwhile in a separate pot prepare the rice by frying onions, cumin seeds, cloves, cinnamon sticks, peppercorns & cardamom in ghee & oil till onions are slightly pink.
5. Add rice & water & soak. Turn off heat. (Switch this on 1 hour before serving) – Allow to cook on high heat till the water begins to boil.
6. Cook on low heat till you can see the rice & most of the water has evaporated. You should still have some water at the bottom, you can check this by giving it a mix with a fork.
7. Then place a flat skillet (tawi) under the pot & cook on low heat till the rice is cooked (30-40 mins). Garnish with fried onions (optional).
8. In another pot prepare the masala for the dhal by frying onions, bay leaves & green chillies in oil until pinkish in colour.
9. Add ginger garlic paste, green chilli paste & methi bhaji. Mix & cook for a few seconds.
10. Add tomato, salt, cumin powder & jeeru powder. Mix & cook till oil separates.
11. Remove meat from the dhal, add to the masala & mix. Allow to simmer on low heat.
12. Meanwhile remove whole spices from the dhal (by straining through a sieve) & add the whole spices to the masala & mix. Allow to cook for a few minutes.
13. Blitz / grind the dhal till smooth if needed.
14. Add dhal to the masala & mix well.
15. Add a knobs of butter, garam masala & season if needed.
16. Garnish with fresh coriander & mint. Simmer for a 15-20 mins on low heat.
17. Serve with rice. Remember us in your duas & enjoy!