Chana dal and lamb curry

    4 hours

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


    Geneve, Switzerland
    15 people made this

    Serves: 8 

    • 250g channa dal
    • 6 tbsp oil
    • 1kg cubed lamb
    • 2 tsp grated root ginger
    • 2 tsp grated garlic
    • 1 tsp turmeric
    • 2 tsp chilli powder
    • 2 tsp garam masala
    • 3 onions, grated
    • 4 tomatoes, chopped
    • salt to taste
    • 1 tsp caster sugar
    • 200g yoghurt
    • 1 tbsp finely chopped fresh coriander

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:2hr10min  ›  Ready in:4hr 

    1. Soak the channa dal for 2 hours in plenty of water. Drain, and boil in fresh water till 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 1 pint water. Simmer over low heat until the lamb is tender.
    4. Add the channa dal and bring the mixture to the boil. Lower the heat to medium and simmer until mixture is well blended.
    5. Garnish with chopped coriander before serving with basmati rice or naan.

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    Reviews in English (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  (Review from Allrecipes AU | NZ)