Lamb with Dal is one of my favorite comfort food recipes that I learned from my grandmother. The combination of soft, spiced lamb with creamy lentils creates a dish that’s both satisfying and nourishing. I love how the mustard and cumin seeds add little bursts of flavor, while the fresh coriander brings brightness to each bite.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The lamb becomes tender and flavorful while cooking with the dal, creating a thick, rich sauce. It’s an easy one-pot meal that doesn’t need fancy techniques or hard-to-find ingredients. Perfect for busy weeknights when you want something tasty but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the lamb gets so tender it almost melts in your mouth. The dal adds a creamy texture that makes the dish feel rich and filling. The spices are simple but create amazing flavor – even kids enjoy it. It’s also budget-friendly since it uses shoulder of lamb and basic pantry ingredients. Best of all, it’s pretty hands-off cooking, giving you time to do other things while dinner cooks.
Lamb with Dal
Cooking Tips
– Cut the lamb pieces evenly for uniform cooking
– Don’t skip frying the spices separately – it makes a big difference in flavor
– Let the dal cook until really soft for the best texture
– If the sauce gets too thick, add a splash of hot water
– Toast the cumin and mustard seeds until just fragrant to avoid burning
Serving and Storing Suggestions
Serves 2-3 people. Total prep and cooking time is about 30 minutes. Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for up to 2 days – just reheat gently on the stove with a bit of water.
Similar Recipes
- Lamb Curry with Rice
- Dal Tadka
- Mutton Masala
- Keema with Peas
Nutrient Benefits
This dish is packed with protein from both lamb and lentils. Lentils provide fiber and iron, while lamb adds B vitamins and zinc. The spices like turmeric have anti-inflammatory properties. It’s a balanced meal that keeps you full and energized.
Lamb with Dal
Ingredients
- 225 gms Shoulder of Lamb (cut into small pieces)
- 1/4 tsp Ginger Paste
- 1/4 cup Masoor Dal
- 1 Onion (small, chopped)
- 2 Tomatoes (small, chopped)
- 1/2 tbsp Lemon Juice
- 1/2 tsp Ginger and Garlic Paste
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 1/4 tsp Turmeric Powder
- 125 ml Water
- 1/2 tbsp Coriander Leaves
- Oil
Instructions
- Cook the dal with water and turmeric powder for 10 minutes and keep aside.
- Heat 1 tsp oil in a pan and fry the onions till golden brown.
- Add the chopped tomatoes and ginger and garlic paste.
- Simmer for a few seconds and add the lamb pieces.
- Stir well and cover with a lid.
- Cook on very low flame for about 10 minutes, stirring from time to time.
- Remove the lid and add the dal with water.
- Cook till the sauce has thickened and lamb pieces are soft.
- Now add salt and lemon juice.
- Simmer again for a few minutes.
- In a separate pan, fry the mustard seeds and cumin seeds.
- Pour over the lamb pieces.
- Garnish with coriander leaves.
- Serve hot with rice.
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Frequently Asked Questions
Can I use a different cut of lamb?
Yes. While shoulder works best for this recipe, you can use leg of lamb or lamb stew meat. Just make sure to cut it into small, even pieces for proper cooking. The cooking time might vary slightly depending on the cut.
Is this recipe spicy?
No, this recipe is mild and family-friendly. The spices add flavor but not heat. If you like it spicy, you can add some red chili powder or fresh green chilies to taste.
Can I make this in advance?
You can cook this dish a day ahead – it actually tastes better the next day as the flavors develop more. Just store it in the fridge and reheat gently, adding a little water if needed.
1 comment
This is a favorite of Parsis – The dal gosht..Good recipe 🙂