Red Lentil Dhal
Masoor di Dhal
A basic lamb curry - this is the dish that I craved when I left home so I learned how to make it pretty quickly. Top tip - it's all about the onions! Be patient and cook them low and slow, let them caramelise to get the dark intense flavour you are looking for and you will be amazed.
I do have to admit though that I cook this in slightly different way depending on who I am cooking for. If I am cooking for my family I will use meat on the bone, whether that be the leg that has been butchered through the bone or lamb chops. Where as for my classes I tend to use boneless leg meat or neck fillets. Cooking this dish with meat on the bone produces a wonderful intense sauce and when I'm in the privacy of my own home I like to pull out a tender morsel of meat and slurp away.
I have found from my cookery sessions that the Western pallet finds this a bit pre historic and unwelcome so you have to adapt to the situation and my boneless recipe is just as good.
For me I have to have this with roti well actually more like 3 or 4 rotis. My dad would always want his roti cooked crispy and my husband likes his with rice. What i'm trying to say in a very long winded way is that amzingly this goes with whatever you want to serve it all you have to do is enjoy it!
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