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Ingredients

• 2-2 1/2 pounds boned meat from shoulder of lamb, cut into 1-1 1/2 inch cubes (you could also use leg of lamb or stewing beef; in this case, let the meat cook for 1 1/2 hours before you add the dal and complete the recipe)
• 5 medium-sized onions (1 peeled and chopped, 4 halved and sliced into fine half-rings)
• 5 cloves garlic, peeled and chopped
• A piece of fresh ginger, about 1 inch cube, peeled and chopped
• 10 tablespoons vegetable oil (I used 8)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 3 tablespoons tomato sauce
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons salt (or as desired)
• 1/8 teaspoon freshly ground black pepper
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 3/4 cup chana dal, cleaned and washed
• 2 tablespoons lemon juice
• 3 tablespoons chopped cilantro
• 1 cucumber
• 16 ounces plain yogurt
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon roasted, ground cumin seeds
• 1/8 teaspoon cayenne pepper (optional)
• 1/8 teaspoon paprika (for garnishing)

Description

Serious Eats