Name: Lamb Chops with Red Lentils
Yield: Makes 4 Servings
Cuisine: Indian
Ingredients: 1 Tbsp grated peeled fresh ginger; 1 large tomato, diced; 1 tsp dried oregano; 1 tsp dried thyme; 2 dried whole Kashmiri chiles; ½ tsp ground turmeric; ½ tsp freshly ground black pepper; 2 cups [480 ml] water; 1 tsp ground Kashmiri chile; 4 lamb loin chops (about 1½ lb [680 g] total); 1 tsp fine sea salt; 2 garlic cloves, minced; ½ cup [70 g] finely diced white onion; 2 Tbsp vegetable oil; ½ cup [100 g] red lentils, picked over for stones; 1 tsp freshly ground black pepper; 4 Tbsp extra-virgin olive oil; ½ tsp ground cumin

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

Two of the most popular sources of protein in Indian cuisine are goat or mutton and lentils. So it’s no surprise that they appear together in dishes enjoyed across India, from the Parsi dhansak to the dal gosht cooked in many north Indian homes. Inspired by tradition, I created this dish, which features lamb (a good substitute for goat) chops served over a spiced red lentil stew. A bowl of plain rice is the ideal accompaniment.