Yemeni Dal With Lamb Recipes

LAMB AND LENTIL TAGINE

Steps:

• Heat oil in a medium-sized skillet over high heat.
• Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
• Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
• Add the water, the cilantro sprigs, and lentils.
• Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
• Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
• Divide between two plates, sprinkle with chopped cilantro, and serve.

GROUND LAMB AND LENTIL CHILI

Steps:

• In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
• Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
• Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
• Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
• Garnish with cilantro before serving.

YEMENI DAL WITH LAMB

Steps:

• Heat the oil and toss the stock cubes, salt, cardamon, cinnamon, cumin seeds and black pepper for 2 minutes.
• Add onions, and bay leaves to the spices and saute until the onions are translucent.
• Add lamb and toss to thoroughly coat with spices.
• Add lentils, chilies, dill and dried lime and add enough water to cover stew by 1 inch.
• Bring stew to a boil, then lower to a simmer gently for 3-5 hrs, untill lamb is tender and lentil will mush easily between you fingers.
• Three mins before finishing throw in the corriander leaves.
• Serve with rice or bread.