- Lamb & Bean Dhal.jpg (107.85 KiB) Viewed 312 times
Takes: 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 300g lamb mince
- ½ tsp dried chilli flakes
- 1 tsp ginger paste
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tbsp tomato puree
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- 400g can lentils, drained and rinsed
- 70g Greek-style yogurt
- Fresh coriander leaves, to garnish (optional)
Method
1. Heat the oil in a large deep frying pan over a medium - high heat. Add the onion and mince. Cook for 6 - 8 minutes, breaking up any lumps in the mince with a wooden spoon, until browned. Add the chilli flakes, ginger paste, garlic and cumin. Cook for 1 minute, stirring.
2. Stir in the tomato puree and cook for 2 minutes. Add 250ml boiling water, the chopped tomatoes, kidney beans and lentils. Stir well, then bring to the boil. Reduce the heat to medium - low and simmer for 10 minutes, stirring occasionally, or until the sauce has thickened.
3. Stir in the yogurt, then divide between serving bowls. Garnish with the coriander, if using, and serve with extra yogurt, naan bread and steamed vegetables, if liked.
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