We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Bangladesh Independance Day

Cuisine From

Bangladesh

Description

Popular Bengali dish with spices & moong dahl( lentils)

Summary

Yield 4 to 6 servings
Preparation time 15 mins + 1-2 hrs for marinating)
Cooking time 45 - 60mins
Main Ingredient Lamb

Ingredients

1Kg (2.2 pounds) diced lamb

2 medium onions

1 1/2 cups of moong Dahl (lentils)

2 tbs white vinegar

1 tbs chilli powder (medium/hot to taste)

1 tbs ground coriander

1 tbs garlic(crushed)

2 tbs garlic crushed to paste

1 tsp roasted cumin powder

1/2 tsp freshly ground black pepper

cinnamon stick

2- 3 cardamom pods slightly crushed

4-5 green chillies

1/2 cup oil

salt to taste

Instructions

1 Marinate lamb in vinegar for 1- 2 hours

2 Dry roast Dahl in frying pan until crisp being careful not to burn then soak in water for 15 minutes and drain- set aside

3Heat the oil in frying pan, add onions & fry until light golden

4 Add chilli powder, turmeric, corinder, ginger, garlic & salt. Cook until oil separates

5 Add lamb and stir well. Cook on medium heat until the mixture becomes dry 

 6 Add 7 cups of water, bring to boil then reduce heat and simmer covered for 10 minutes or more until lamb is tender

7  Remove cover, add Dahl & green chillies cook &  until Dahl is soft and the liquid has a thick gravy consistency

8 Check the salt level adjusting to taste, add cumin powder and stir well. Remove from heat

9 Serve with plain rice and/or Naan