Delicious lamb dish with a thick gravy with chennaga pappu (split channa dhal). Perfect with chapathi/parathas.

Secret Tip

Substitute water with chicken broth for extra flavor.


2 Lbs Boneless lamb cut into medium size cubes

2 Tbsp Ginger /Garlic Paste

1 Cup Onions finely chopped

2 Ripe Tomatoes finely chopped

1 Cup Channa Dhal – Soak in water for 20 mins

1/2 Cup water

1 Tsp salt

1/2 Tsp Turmeric

1/1/2 Tsp Chilli powder

1 Tsp Garam Masala powder

2 Tsp Dhaniya powder

2 Cardamom pods, 2 cloves, 1/2 ” cinnamon stick

1/4 Cup Chopped Cilantro for garnish

Preparation Method

Wash the lamb and pat dry with a paper towel

Pressure cook the lamb with a pinch of salt, 1 tbsp of ginger/ garlic paste, 1/4 tsp turmeric and 1/2 tsp chilli powder. Let it cook on med high for 5-6 mins after you hear the whistling sound of he cooker.

In a sauce pan boil the channa dhal with 2 cups of water for 15 – 20 mins till tender (do not overcook). Season with a pinch of salt, 1/4 tsp of chilli powder, 1/4 tsp of ginger /garlic paste and a pinch of turmeric. Drain the water and set aside.

In a heavy bottom pan heat the oil.

Add the cardamom, cloves and cinnamon stick.

Add the onions and stir fry till golden brown

Add the remaining ginger /garlic paste and stir fry till lightly browned and fragrant

Add the turmeric, salt, dhaniya powder, chilli powder and stir fry on low heat for a couple of mins

Add the lamb pieces (reserve the stock), coat the pieces with the masala and stir fry for 5 -6 mins till well browned.

Add the tomatoes and stir fry for two to three mins till tomatoes soften and are well blended into the gravy

Sprinkle the lamb with the garam masala powder

Add the cooked channa dhal to the lamb, the remaining stock and 1/2 cup of water and let it simmer on low heat for 8-10 mins (till gravy is of the right consistency – medium thick, channa dhal should not get mushy ).

Garnish with cilantro and serve piping hot.

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