Lamb Dhal Makhani Recipe

Recipe By Slurrp

Lamb Dhal Makhani is a rich and flavorful Indian dish made with tender lamb and creamy lentils. The lamb is marinated in a blend of spices and then cooked until it is melt-in-your-mouth tender. The lentils are simmered with tomatoes, onions, and a variety of aromatic spices to create a thick and creamy sauce. This dish is perfect for those who enjoy the combination of tender meat and hearty lentils, and it pairs well with rice or naan bread.

4.3
26 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Lamb Dhal Makhani
plan
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ingredients serve

Ingredients for Lamb Dhal Makhani Recipe

  • 125 gram Lamb, Cut Into Pieces
  • 0.13 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Salt
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 stick Cinnamon
  • 1/2 Bay Leaves
  • 1/2 Onions, Finely Chopped
  • 1/4 cup Tomato Puree
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • 1/4 cup Lentils, Soaked For Minutes
  • 1 cup Water
  • as required Fresh Cilantro, For Garnish

Directions: Lamb Dhal Makhani Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the lamb with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Let it sit for 30 minutes.
  • STEP 2.Heat oil in a large pot and add cumin seeds, cinnamon stick, and bay leaves. Cook until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated lamb and cook until it is browned on all sides.
  • STEP 4.Add tomato puree, red chili powder, garam masala, and salt. Cook for a few minutes.
  • STEP 5.Add soaked lentils, water, and bring to a boil. Reduce heat and simmer until the lentils are cooked and the lamb is tender.
  • STEP 6.Once cooked, garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

  • Marinating the lamb helps to tenderize it and infuse it with flavor.
  • Soaking the lentils beforehand helps to reduce the cooking time.
  • Adjust the spice levels according to your preference by adding more or less chili powder and garam masala.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a microwave or on the stovetop until heated through.
  • Serve the Lamb Dhal Makhani with steamed rice or naan bread for a complete meal.
Nutrition
value
533
calories per serving
9 g Fat35 g Protein81 g Carbs39 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    35g
  • Carbs
    81g
  • Fiber
    39g

MacroNutrients

  • Carbs
    81g
  • Protein
    35g
  • Fiber
    39g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    522mg
  • Iron
    11mg
  • Vitamin A
    1353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    440mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    46mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    272mg
  • Manganese
    7mg
  • Phosphorus
    572mg
  • Selenium
    28mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp