Dahl and Lamb Curry

Dahl and Lamb Curry


8 people made this

A filling and tasty lamb curry that features the addition of channa dahl. Find chana dahl in Indian shops or larger supermarkets. Chickpeas or yellow split peas make a good substitute.


Serves: 8 

  • 250g channa dahl or alternate dahl of choice
  • 6 tablespoons oil
  • 1kg cubed lamb
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons grated garlic
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 2 teaspoons garam masala
  • 3 onions, grated
  • 4 tomatoes, diced
  • 1 pinch salt, to taste
  • 1 teaspoon caster sugar
  • 200g yoghurt
  • 500ml water
  • 1 tablespoon coriander, finely diced

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Soak the dahl for 2 hours in plenty of water. Drain and boil in fresh water until tender but not overcooked. Drain and set aside.
  2. Heat the oil in a large frying pan over medium high heat. Add the lamb and fry until well browned. Add the ginger, garlic, turmeric, chilli powder, garam masala, onion and tomato. Reduce heat to medium low and simmer until the oil separates from the mixture.
  3. Add salt, sugar, yoghurt and water. Simmer over low heat until the lamb is tender.
  4. Add the dahl and bring the mixture to the boil. Lower the heat to medium and simmer until mixture is well blended.
  5. Garnish with coriander before serving with basmati rice or naan.

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Reviews (1)


I love this recipe...although it was my first meat dhal recipe...I highly recommend it. I halved the recipe (cos I cook for 1) and had two extra meals I could put in the freezer for those nights I can't be bothered cooking. I used fresh ginger, garlic & tumeric and used channa dhal ...whole canned Australian tomatoes though. I also added a handful of baby spinach at the end. I made wholemeal roti to go with it and served it with a dollop of yoghurt was yummo! - 10 Sep 2016

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