adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dhal bhat tarkari
Dhal bhat tarkari
0 Likes
Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Create Nepal's beloved dish with succulent lamb, tangy yogurt, aromatic herbs, and a medley of exotic spices.
Ingredients:
  • 1 x 1.2kg easy-carve lamb leg, trimmed, cut into 4cm-pieces
  • 200g (3/4 cup) Greek Style Yoghurt
  • 1/2 tsp turmeric
  • 36.80 gm mustard seed oil
  • 2 large brown onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp finely chopped ginger
  • 10.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 5 cardamom pods, bruised (see note)
  • 1 x 7cm cinnamon stick
  • 5 whole cloves
  • 2 fresh or dried bay leaves
  • 125ml (1/2 cup) water
  • 62.50 ml chopped fresh coriander
  • Steamed Basmati rice, to serve
  • 2 tsp mustard seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 1 long fresh red chilli, finely chopped
  • 40.00 ml fresh curry leaves
  • 2.50 gm ground cumin
  • 210g (1 cup) red lentils, rinsed, drained
  • 500ml (2 cups) chicken style liquid stock or vegetable liquid stock
  • 500ml (2 cups) water
  • 20g butter
  • 1 tsp garam masala
Instructions:
  • Mix together tender lamb chunks with creamy yogurt and aromatic turmeric until well blended. Season generously with a pinch of salt and a crack of black pepper to elevate the flavors even further.
  • In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for 10 minutes until golden, stirring occasionally. Add the garlic and ginger and cook for 1 minute until fragrant. Mix in the cumin, coriander, and chili.
  • Incorporate the lamb mixture, cardamom, cinnamon, cloves, and bay leaves into the pan. Cook while stirring for 5 minutes until the lamb changes color. Pour in the water, then lower the heat. Cover and simmer gently for 1 1/2 hours until the lamb is nearly tender. Uncover and continue simmering for another 30 minutes until the lamb is tender and the sauce thickens. Season with salt and pepper to taste, and fold in the fresh coriander.
  • In a saucepan over medium heat, warm the oil and then add the mustard seeds. Cook while stirring for about 1 minute until the mustard seeds start to pop.
  • Combine onion, garlic, ginger, and chili in the pan. Cook until soft, stirring occasionally for about 5 minutes. Introduce curry leaves, cumin, and turmeric to the mixture. Stir and cook until fragrant, approximately 30 seconds.
  • Combine lentils, stock, and water in a pot, then simmer on low for 40 minutes until lentils are tender and mixture thickens. Stir in butter and garam masala. Serve with lamb mixture and steamed rice.

Similar Recipes