What are the main ingredients in Lamb & Lentil Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Lamb & Lentil Dahl?

Calories: 1134, Carbs: 125 grams, Fat: grams, Protein: 81.6 grams, Sugar: 16.9 grams, Salt: 724 grams

How do I prepare Lamb & Lentil Dahl?

LET’S GET GOING: Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the lentil spice mix for about 1 minute until fragrant, shifting regularly. Add in the rinsed red split lentils, 350ml of boiling water, and a pinch of salt. Give a stir and bring to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally. If it starts to dry out, gradually add more water to continue the cooking process. On completion, the lentils should be cooked al dente and there should be a small amount of liquid remaining in the pot – don’t drain it, you’ll be needing it! IT’S MINT TO BE: Pick the leaves off the rinsed coriander and roughly chop, setting the stems aside. Place in a bowl with the coconut yoghurt and mix to combine. Season and set aside for serving. Roughly slice the coriander stems. Finely slice the rinsed mint leaves. Set both aside. JUICY LAMB: Place a pot over high heat with a drizzle of oil. When hot, add in the rinsed curry leaves, ¾ of the sliced onion, the whole spices, and a pinch of salt. Fry for 4-5 minutes until the onion is soft and translucent. Add in the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes, stirring occasionally. GET THE ONION GOLDEN: Place a small, clean pan over a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion for 4-5 minutes until golden, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving. DAHL-ICIOUS!: Once the mince is browned, stir through the grated ginger, grated garlic, ¾ of the mint, and ¾ of the coriander stems. Add the chopped chilli to taste and fry for 1-2 minutes until fragrant. Remove and discard the cinnamon sticks, and add in the drained tinned lentils. Add in the cooked red split lentils, as well as any remaining liquid from the pot. Stir until combined, cover with a lid, and leave to simmer for 3 minutes. On completion, it should be thick and creamy. If too stiff, mix in water in 50ml increments until the desired consistency. Remove the pot from the heat. GRAB A BOWL: Bowl up a generous helping of wholesome lamb and lentil dahl. Top with the fried onion, the coriander coconut yoghurt, and the remaining mint and coriander stems. Last but not least, take a seat!

What should be prepared from my kitchen to make Lamb & Lentil Dahl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Lamb & Lentil Dahl

Aunty Hawa’s home was a place where you could eat a hearty meal, put your feet up, and share laughs. This is her recipe for a famous Indian stew: juicy lamb mince, red lentils, an array of herbs and spices, dollops of coconut yoghurt, and warm satisfaction!

Lamb & Lentil Dahl

with coriander coconut yoghurt & golden onions

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Coconut Yoghurt
Dried Red Split Lentils
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Curry Leaves
Fresh Ginger
Fresh Mint
Garlic Clove
Garlic Cloves
Lamb Mince
Lentil Spice Mix
Onion
Onions
Tinned Lentils
Whole Spices

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

LET’S GET GOING
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the lentil spice mix for about 1 minute until fragrant, shifting regularly. Add in the rinsed red split lentils, 250ml of boiling water, and a pinch of salt. Give a stir and bring to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally. If it starts to dry out, gradually add more water to continue the cooking process. On completion, the lentils should be cooked al dente and there should be a small amount of liquid remaining in the pot – don’t drain it, you’ll be needing it!
IT’S MINT TO BE
Pick the leaves off the rinsed coriander and roughly chop, setting the stems aside. Place in a bowl with the coconut yoghurt and mix to combine. Season and set aside for serving. Roughly slice the coriander stems. Finely slice the rinsed mint leaves. Set both aside.
JUICY LAMB
Place a pot over high heat with a drizzle of oil. When hot, add in the rinsed curry leaves, ¾ of the sliced onion, the whole spices, and a pinch of salt. Fry for 4-5 minutes until the onion is soft and translucent. Add in the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes, stirring occasionally.
GET THE ONION GOLDEN
Place a small, clean pan over a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion for 4-5 minutes until golden, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
DAHL-ICIOUS!
Once the mince is browned, stir through the grated ginger, grated garlic, ¾ of the mint, and ¾ of the coriander stems. Add the chopped chilli to taste and fry for 1-2 minutes until fragrant. Remove and discard the cinnamon stick, and add in the drained tinned lentils. Add in the cooked red split lentils, as well as any remaining liquid from the pot. Stir until combined, cover with a lid, and leave to simmer for 3 minutes. On completion, it should be thick and creamy. If too stiff, mix in water in 50ml increments until the desired consistency. Remove the pot from the heat.
GRAB A BOWL
Bowl up a generous helping of wholesome lamb and lentil dahl. Top with the fried onion, the coriander coconut yoghurt, and the remaining mint and coriander stems. Last but not least, take a seat!

Lentil Spice Mix - 13,75ml
Dried Red Split Lentils - 100ml
Fresh Coriander - 3g
Coconut Yoghurt - 50ml
Fresh Mint - 3g
Fresh Curry leaves - 3g
Onion - 1
Whole Spices - 3,75ml
Lamb Mince - 150g
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Tinned Lentils - 120g

Download the Recipe

Serves 2

LET’S GET GOING
Boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, fry the lentil spice mix for about 1 minute until fragrant, shifting regularly. Add in the rinsed red split lentils, 350ml of boiling water, and a pinch of salt. Give a stir and bring to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally. If it starts to dry out, gradually add more water to continue the cooking process. On completion, the lentils should be cooked al dente and there should be a small amount of liquid remaining in the pot – don’t drain it, you’ll be needing it!
IT’S MINT TO BE
Pick the leaves off the rinsed coriander and roughly chop, setting the stems aside. Place in a bowl with the coconut yoghurt and mix to combine. Season and set aside for serving. Roughly slice the coriander stems. Finely slice the rinsed mint leaves. Set both aside.
JUICY LAMB
Place a pot over high heat with a drizzle of oil. When hot, add in the rinsed curry leaves, ¾ of the sliced onion, the whole spices, and a pinch of salt. Fry for 4-5 minutes until the onion is soft and translucent. Add in the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes, stirring occasionally.
GET THE ONION GOLDEN
Place a small, clean pan over a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion for 4-5 minutes until golden, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
DAHL-ICIOUS!
Once the mince is browned, stir through the grated ginger, grated garlic, ¾ of the mint, and ¾ of the coriander stems. Add the chopped chilli to taste and fry for 1-2 minutes until fragrant. Remove and discard the cinnamon sticks, and add in the drained tinned lentils. Add in the cooked red split lentils, as well as any remaining liquid from the pot. Stir until combined, cover with a lid, and leave to simmer for 3 minutes. On completion, it should be thick and creamy. If too stiff, mix in water in 50ml increments until the desired consistency. Remove the pot from the heat.
GRAB A BOWL
Bowl up a generous helping of wholesome lamb and lentil dahl. Top with the fried onion, the coriander coconut yoghurt, and the remaining mint and coriander stems. Last but not least, take a seat!

Lentil Spice Mix - 27,5ml
Dried Red Split Lentils - 200ml
Fresh Coriander - 5g
Coconut Yoghurt - 100ml
Fresh Mint - 5g
Fresh Curry Leaves - 5g
Onions - 2
Whole Spices - 7,5ml
Lamb Mince - 300g
Fresh Ginger - 20g
Garlic Cloves - 2
Fresh Chillies - 2
Tinned Lentils - 240g

Download the Recipe

Serves 3

LET’S GET GOING
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the lentil spice mix for about 1 minute until fragrant, shifting regularly. Add in the rinsed red split lentils, 600ml of boiling water, and a pinch of salt. Give a stir and bring to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally. If it starts to dry out, gradually add more water to continue the cooking process. On completion, the lentils should be cooked al dente and there should be a small amount of liquid remaining in the pot – don’t drain it, you’ll be needing it!
IT’S MINT TO BE
Pick the leaves off the rinsed coriander and roughly chop, setting the stems aside. Place in a bowl with the coconut yoghurt and mix to combine. Season and set aside for serving. Roughly slice the coriander stems. Finely slice the rinsed mint leaves. Set both aside.
JUICY LAMB
Place a large pot over high heat with a drizzle of oil. When hot, add in the rinsed curry leaves, ¾ of the sliced onion, the whole spices, and a pinch of salt. Fry for 5-6 minutes until the onion is soft and translucent. Add in the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes, stirring occasionally.
GET THE ONION GOLDEN
Place a clean pan over a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion for 5-6 minutes until golden, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
DAHL-ICIOUS!
Once the mince is browned, stir through the grated ginger, grated garlic, ¾ of the mint, and ¾ of the coriander stems. Add the chopped chilli to taste and fry for 1-2 minutes until fragrant. Remove and discard the cinnamon sticks, and add in the drained tinned lentils. Add in the cooked red split lentils, as well as any remaining liquid from the pot. Stir until combined, cover with a lid, and leave to simmer for 5 minutes. On completion, it should be thick and creamy. If too stiff, mix in water in 50ml increments until the desired consistency. Remove the pot from the heat.
GRAB A BOWL
Bowl up a generous helping of wholesome lamb and lentil dahl. Top with the fried onion, the coriander coconut yoghurt, and the remaining mint and coriander stems. Last but not least, take a seat!

Lentil Spice Mix - 41,25ml
Dried Red Split Lentils - 300ml
Fresh Coriander - 8g
Coconut Yoghurt - 150ml
Fresh Mint - 8g
Fresh Curry Leaves - 8g
Onions - 2
Whole Spices - 10ml
Lamb Mince - 450g
Fresh Ginger - 30g
Garlic Cloves - 3
Fresh Chillies - 2
Tinned Lentils - 360g

Download the Recipe

Serves 4

LET’S GET GOING
Boil the kettle. Place a large pot over a medium heat with a drizzle of oil. When hot, fry the lentil spice mix for about 1 minute until fragrant, shifting regularly. Add in the rinsed red split lentils, 700ml of boiling water, and a pinch of salt. Give a stir and bring to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally. If it starts to dry out, gradually add more water to continue the cooking process. On completion, the lentils should be cooked al dente and there should be a small amount of liquid remaining in the pot – don’t drain it, you’ll be needing it!
IT’S MINT TO BE
Pick the leaves off the rinsed coriander and roughly chop, setting the stems aside. Place in a bowl with the coconut yoghurt and mix to combine. Season and set aside for serving. Roughly slice the coriander stems. Finely slice the rinsed mint leaves. Set both aside.
JUICY LAMB
Place a large pot over high heat with a drizzle of oil. When hot, add in the rinsed curry leaves, ¾ of the sliced onion, the whole spices, and a pinch of salt. Fry for 5-6 minutes until the onion is soft and translucent. Add in the lamb mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes, stirring occasionally.
GET THE ONION GOLDEN
Place a clean pan over a high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the remaining onion for 5-6 minutes until golden, shifting occasionally. Transfer to a bowl on completion, cover to keep warm, and set aside for serving.
DAHL-ICIOUS!
Once the mince is browned, stir through the grated ginger, grated garlic, ¾ of the mint, and ¾ of the coriander stems. Add the chopped chilli to taste and fry for 1-2 minutes until fragrant. Remove and discard the cinnamon sticks, and add in the drained tinned lentils. Add in the cooked red split lentils, as well as any remaining liquid from the pot. Stir until combined, cover with a lid, and leave to simmer for 5 minutes. On completion, it should be thick and creamy. If too stiff, mix in water in 50ml increments until the desired consistency. Remove the pot from the heat.
GRAB A BOWL
Bowl up a generous helping of wholesome lamb and lentil dahl. Top with the fried onion, the coriander coconut yoghurt, and the remaining mint and coriander stems. Last but not least, take a seat!