Pakistani Lentil and Lamb Curry

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A beloved homestyle curry from across Pakistan, this hearty dish combines nutty chana dal and tender bone-in lamb simmered together with onions, tomatoes, and warming spices until the lentils turn velvety and the meat falls off the bone. Serve it steaming with naan or basmati for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 11 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 920 mgPotassium
• 115 mgCalcium
• 6.5 mgIron
• 14 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the lentils

• 1 cup chana dal (split chickpeas), picked over and soaked 30 minutes
• 1/2 cup masoor dal (red lentils), rinsed
• 4 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt

For the lamb

• 1.5 lb bone-in lamb shoulder, cut into 1.5-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon turmeric

For the curry base

• 3 tablespoons ghee
• 2 large onions, thinly sliced
• 6 garlic cloves, minced
• 1.5-inch piece fresh ginger, grated
• 2 to 3 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped

For the spice blend

• 2 teaspoons ground coriander
• 1.5 teaspoons ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 1/4 cup chopped cilantro stems

For the garnish

• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh mint
• 1-inch piece ginger, cut into thin matchsticks
• Lemon wedges, for serving

Directions

1. Drain the soaked chana dal and combine with masoor dal, water, turmeric, and salt in a pressure cooker; cook 12 to 15 minutes (about 3 to 4 whistles) until completely soft, then mash lightly with a spoon. Alternatively, simmer covered in a pot for 40 to 45 minutes.
2. Pat the lamb pieces dry, toss with salt and turmeric, and set aside while you prepare the base.
3. Heat the ghee in a heavy Dutch oven over medium-high. Sear the lamb in a single layer until deeply browned on all sides, about 6 to 8 minutes; transfer to a plate.
4. Reduce the heat to medium and add the sliced onions to the same pot. Cook slowly, stirring often, until they turn a deep golden brown, about 12 to 15 minutes.
5. Add the garlic, grated ginger, and green chilies and stir for 1 to 2 minutes until fragrant, then mix in the chopped tomatoes, coriander, cumin, and red chili powder. Cook, mashing the tomatoes, until the oil separates from the masala, about 8 to 10 minutes.
6. Return the lamb and any juices to the pot, add the cilantro stems and 1 cup of hot water, cover, and simmer gently for 45 to 55 minutes until the lamb is fork-tender.
7. Stir the cooked lentils into the lamb along with any additional water needed to reach a thick, spoonable consistency. Simmer uncovered for 12 to 15 minutes so the flavors meld, then sprinkle in the garam masala.
8. Ladle into bowls, top with cilantro, mint, and ginger matchsticks, and serve hot with naan, roti, or steamed basmati rice and lemon wedges on the side.

Cook’s Notes

• For deeper flavor, marinate the lamb in 1/3 cup plain yogurt with the turmeric and salt for 1 hour before searing.
• If the curry thickens while simmering, loosen it with hot water a splash at a time rather than cold water, which dulls the spices.
• Bone-in shoulder gives the richest flavor and silky body, but boneless leg works too; just reduce the lamb simmer to 30 to 35 minutes.
• Finish with a quick tarka: temper 1 tablespoon ghee with sliced garlic and a dried red chili until sizzling and pour over the top before serving.
• Leftovers taste even better the next day; reheat gently with a splash of water and refresh the herb garnish just before serving.

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