Yoghurt-Braised Lamb

Gosfand Lawang

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Parwana

By Durkhanai Ayubi

Published 2020

  • About

This lamb kebab dish is again called a lawang because of the yoghurt sauce in which it develops its mouthwatering flavours. You’ll need to soak the split peas for a couple of hours before you start cooking.

Ingredients

  • 110 g (½ cup) yellow split peas
  • 250 ml (1

Method

Cover the split peas with water in a bowl and set aside to soak for 2 hours. Drain the water from the split peas and parboil them in 500 ml (2 cups) fresh water in a saucepan over high heat for 8–10 minute