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Lamb dhal makhani
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Travel the globe in just 40 minutes with this budget-friendly Indian lamb dhal packed with 5 servings of veggies, high in fiber, and bursting with flavor.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 300g lamb mince
  • 1/2 tsp dried chilli flakes
  • 3cm piece fresh ginger, finely grated
  • 1 cinnamon stick
  • 5.00 gm ground cumin
  • 44.40 gm tomato paste
  • 410g can tomato puree
  • 400g can red kidney beans, drained, rinsed
  • 400g can no added salt lentils, drained, rinsed
  • 62.50 ml plain Greek-style yoghurt (see notes), plus extra to serve
  • Fresh coriander leaves, roughly chopped, to serve
  • Naan bread, warmed, to serve
  • Vegetables, steamed, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat oil. Add onion and mince, breaking up mince with a wooden spoon and cook for 6 to 8 minutes until browned. Stir in chilli flakes, ginger, garlic, cinnamon, and cumin, cooking for an additional minute until fragrant.
  • Stir in the tomato paste into the mince, cooking and stirring for 2 minutes. Pour in 1 cup of water, along with tomato puree, beans, and lentils. Bring to a boil, then reduce heat to medium-low. Simmer and stir occasionally for 10 minutes until the sauce thickens. Remove from heat.
  • Discard the cinnamon, then gently fold in the yogurt. Portion the dhal into serving bowls and garnish with fresh coriander and a dollop of extra yogurt. Serve alongside warm naan and steamed veggies.

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