This, my fine fettled friends, is the best darned dhal recipe ever. Yes, I know, that is a big claim. But this is very tasty. Slow cooking with the lamb adds a tasty dimension. Some of the pulses hold their shape, unlike the many times I’ve made dhal, which normally ends up being 100% thick mush. Tasty mush you could build a house with.
Kaleem isn’t like that. It’s a thick sauce, yes. What dhal wouldn’t be like that? But it has distinguishable pulses dotted throughout and melt-your-mouth lamb. It’s not too heavy either, although I don’t think it’s a summer dish for you lot in the northern hemisphere.
I hope you give it a go.
Check out the recipe here.
July 26, 2012 at 8:16 pm
I have never successfully, at least in my judgement, cooked any Indian recipe. Yours, however, looks delicious.
July 26, 2012 at 8:29 pm
well, my track record is not so great either (see http://andylmoore.wordpress.com/2012/02/05/spicy-saturday-an-indian-banquet-not-fit-for-a-king/)
But this is easy. Just chuck it all in.
July 26, 2012 at 8:19 pm
That. Looks. Amazing. I will definitely make this when I stop sweating at the mere act of taking a breath. I actually can’t wait until it cools down. This is a bit too much. Great job, gorgeous picture as well, I am sure it tasted as amazing as it looks!
July 26, 2012 at 8:30 pm
We’ve got a hot summer coming up apparently. It’s not fun!
July 26, 2012 at 8:31 pm
PS it was good. Very softly spiced, but definitely not bland. Thanks for the nice comments.
July 26, 2012 at 9:15 pm
Tasty, tasty, stuff there Andy! Slow braised lamb and spicy flavours is a sure fire winner. As for dhals I’m yet to make one (French braised lentils yes) but I figure spicy lamb will have to appear on the home menu soon.
July 26, 2012 at 9:25 pm
Dhal is usually our go-to dish when we want healthy, nutritious and tasty food and a break from meat (although this one has meat in it). And it makes you regular, if you know what I mean!
July 26, 2012 at 9:35 pm
Lol, yes! What I’m most impressed by is the varied palette of everyone in the family. Must be great to know they’re getting the best of the east & west! (being a Chinese kid growing up in Australia was inevitable for me!)
July 26, 2012 at 9:44 pm
The kids try the food (they are three and six) and mostly don’t like what we put in front of them. And then we revert to meat and two veg. But the eldest will have a go. She eats seafood. She has tasted oysters. She will try some spice.
I didn’t like tomato until I was 11. And I really didn’t taste decent asian food until I was 26. So I figure if I introduce some foods to them now, no pressure, just sample and say yuck, eventually they’ll grow a passion for food. That’s my theory. Not sure you’ll find it in any good parenting books though.
When did your family move here?
July 27, 2012 at 10:19 am
Well in our household it’s just my guy and I. I’m actually born & bred here in Aus but I travel back to my folks homeland (aka HK & China) once a year and it’s a great way to stretch the culinary legs and mind! Background in theatre but (my family) have been restauranteurs these last 30 yrs. So I guess I’m finally catching up in a way!
July 27, 2012 at 10:54 am
Very interesting background!
August 1, 2012 at 9:09 pm
Was loving everything about this post until I read your comment about lentils keeping you regular. Must you always go there? *rolls eye*. I mean, really. Next you’ll be blogging from the toilet ;P
August 9, 2012 at 10:46 am
Haha, well it’s true. Lentils are very good for bowel health. This cannot be denied.
A healthy bowel is a happy person.
Yes, just fitting a webcam to the toilet. Watch out for more interactive bowel related posts ;)
August 17, 2012 at 8:53 am
I always get immensely impressed when someone from a non Indian/Pakistani background successfully cook traditional dishes. I am a fan of dhal myself but husband d
Thinks its ‘dull’. My little one though loves as much as her momma.
I want to try this. I have an affinity to Pakistani Mughlai food.
Your picture is truly tempting.
August 18, 2012 at 8:54 pm
I have had many dhal disasters, ending up with mush. But the combination of the grains and the type of lentils means it’s of great consistency and holds together. You could easily do this without the lamb I reckon. It’s a recipe I’ll always use. Give it a go and maybe, just maybe hubbie might like it.
Massive thanks for the comment, much appreciated.
Have a great weekend.
Andy