Kashmiri Lamb With Spicy Dhal - cooking recipe

Ingredients

1 cup dried chickpeas
1 cup yellow split peas
1 tsp hot paprika
2 tsp ground coriander
1 tsp ground cumin
1/4 cup vegetable oil
1 1/3 lbs lamb loin
1 None onion, finely chopped
2 cloves garlic, crushed
1 piece (3/4 inch) ginger, grated
1/2 tsp ground turmeric
1 tsp garam masala
1/2-1 tsp cayenne pepper
2 None tomatoes, coarsely chopped
1/2 cup cilantro leaves, coarsely chopped

Preparation

Cover chickpeas and split peas with cold water in a large bowl. Soak overnight. Drain and rinse.
Combine paprika, 1 tsp of the ground coriander, 1/2 tsp of the cumin, 1 tbsp of the oil and the lamb in a large bowl. Cover. Refrigerate for 3 hours or overnight.
Heat 1 tbsp of the remaining oil in a large saucepan on low heat. Stir onion, garlic and ginger until onion has softened. Stir in turmeric, garam masala, cayenne pepper and remaining 1 tsp ground coriander and 1/2 tsp cumin. Continue stirring until fragrant.
Add chickpeas, split peas, tomatoes and 3 cups water. Bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour, or until dhal is tender. Remove from heat and stir in cilantro. Season to taste.
Meanwhile, heat remaining 2 tbsp oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan. Cover and let stand for 10 mins, then slice thickly.
Serve lamb with dhal.