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Classic Cookbooks: Chana Dal With Lamb

Nutrition per serving    (USDA % daily values)
CAL
1248
FAT
325%
CHOL
109%
SOD
74%

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Ingredients for 4 servings

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 x medium-sized onions (1 peeled and chopped, 4 halved and sliced into fine half-rings)

5 x cloves garlic, peeled and chopped

piece of fresh ginger, about 1 inch cube, peeled and chopped

10 tbsp vegetable oil (I used 8)

1 tbsp ground coriander

2 tsp ground cumin

1 tsp ground turmeric

3 tbsp tomato sauce

1/4 tsp ground mace

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 1/2 tsp salt

1/8 tsp freshly ground black pepper

1/4-1/2 tsp cayenne pepper (optional)

3/4 cup chana dal, cleaned and washed

2 tbsp lemon juice

3 tbsp chopped cilantro

1 x cucumber

16 ounces plain yogurt

1 tsp freshly ground black pepper

1/8 tsp roasted, ground cumin seeds

1/2 tsp cayenne pepper (optional)

1/8 tsp paprika (for garnishing)

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