Hearty Lamb with Yellow Split Peas

Chana Dal Gosht

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Cold winter months in Kashmir call for stick-to-your-ribs, comforting meals. While the curry simmers in one pot, steaming basmati rice is usually being prepared in another, to be topped with the curry and consumed with enthusiasm. Before too long, the fingers of the right hand scoop and feed eager mouths and hungry stomachs.

Ingredients

  • 1 teaspoon cayenne (ground red pepper)
  • ½ teaspoon ground turmeric

Method

  1. Combine the cayenne and turmeric in a medium-size bowl. Add the lamb and toss to coat it with the spices. Refrigerate, covered, for at least 30 minutes or as long as overnight (see Tip).
  2. Place the yellow split peas in a medium-size bowl. Fill the bowl halfway with water, and rinse the peas by rubbing them between your fi