Lamb Dhal Makhani

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Around the world and on the table in 40 minutes; this Indian lamb dhal has 5 serves of veggies and is loaded in fibre. Light on budget, big on flavour.

The ingredient of Lamb Dhal Makhani

• 1 tablespoon vegetable oil
• 1 brown onion finely chopped
• 300g lamb mince
• 1 2 teaspoon dried chilli flakes
• 3cm piece fresh ginger finely grated
• 2 garlic cloves crushed
• 1 cinnamon stick
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 410g can tomato puree
• 400g can red kidney beans drained rinsed
• 400g can no added salt lentils drained rinsed
• 1 4 cup plain greek style yoghurt see notes plus extra to serve
• fresh coriander leaves roughly chopped to serve
• naan bread warmed to serve
• vegetables steamed to serve

The Instruction of lamb dhal makhani

• heat oil in a large deep frying pan over medium high heat add onion and mince cook breaking up mince with a wooden spoon for 6 to 8 minutes or until browned all over add chilli flakes ginger garlic cinnamon and cumin cook stirring for 1 minute or until fragrant
• add paste to mince mixture cook stirring for 2 minutes add 1 cup water tomato puree beans and lentils bring to the boil reduce heat to medium low simmer stirring occasionally for 10 minutes or until sauce thickens remove from heat
• remove and discard cinnamon stir in yoghurt divide dhal among serving bowls top with coriander and extra yoghurt serve with naan and steamed vegetables

Nutritions of Lamb Dhal Makhani

calories: 737 076 calories
calories: 17 1 grams fat
calories: 5 5 grams saturated fat
calories: 101 8 grams carbohydrates
calories: n a
calories: n a
calories: 38 1 grams protein
calories: 59 milligrams cholesterol
calories: 1186 milligrams sodium
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calories: nutritioninformation