Yemeni Highlands & Hadhrami
Yemeni Dal with Lamb
Gently simmered lamb, lentils and green chilies, warmed with black peppercorns and cardamom. Serve with rice or bread.
4 hr 10 min · Serves 5 · Medium
5
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 240 min · 250 min total
- medium
- 1
Heat the oil and toss the stock cubes, salt, cardamon, cinnamon, cumin seeds and black pepper for 2 minutes.
- 2
Add onions, and bay leaves to the spices and saute until the onions are translucent. Add lamb and toss to thoroughly coat with spices.
- 3
Add lentils, chilies, dill and dried lime and add enough water to cover stew by 1 inch. Bring stew to a boil, then lower to a simmer gently for 3-5 hrs, untill lamb is tender and lentil will mush easily between you fingers.
- 4
Three mins before finishing throw in the corriander leaves. Serve with rice or bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
