~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.
- 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
- 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
- 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
- Recite Bismillah
- Wash dhal & soak for 1 1/2 hours.
- 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.
- 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.
- 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.
- 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.
- 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).
- In another pot prepare the masala for the dhal by frying onions, bay leaves & green chillies in oil until pinkish in colour.
- Add ginger garlic paste, green chilli paste & methi bhaji. Mix & cook for a few seconds.
- Add tomato, salt, cumin powder & jeeru powder. Mix & cook till oil separates.
- Remove meat from the dhal, add to the masala & mix. Allow to simmer on low heat.
- 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.
- Blitz / grind the dhal till smooth if needed.
- Add dhal to the masala & mix well.
- Add a knobs of butter, garam masala & season if needed.
- Garnish with fresh coriander & mint. Simmer for a 15-20 mins on low heat.
- Serve with rice. Remember us in your duas & enjoy!