Lamb and Chana Dal Stew

1. Prepare the lamb

Pat the lamb pieces dry with a paper towel. This helps to achieve a good sear on the meat later, essential for developing rich flavors in your stew.

2. Make the aromatic paste

In a blender, combine one chopped onion, garlic, ginger, and four tablespoons of water to create a smooth paste. This aromatic base will infuse the stew with a complex and deep flavor profile.

3. Fry the onions

Heat the vegetable oil in a 10-inch heavy-bottomed pot over medium-high heat. Add the four sliced onions and fry them, stirring frequently, until they turn a deep golden brown, which should take about 15-20 minutes. Use a slotted spoon to transfer the browned onions to paper towels to drain.

4. Brown the lamb

In the same pot, increase the heat to high and brown the lamb pieces in batches. This high-heat searing locks in juices and creates a flavorful crust on the meat. Once browned, set the meat aside.

5. Fry the paste

Reduce the heat to medium and add the blended paste to the pot. Fry the paste, stirring continuously, until it turns brown, about 8-10 minutes. This browning process deepens the flavor of the base.

6. Add the spices

To this browned paste, add the ground coriander, cumin, turmeric, tomato sauce, mace, nutmeg, cinnamon, and cloves. Fry the spices for about 5 minutes, stirring at intervals. This step toasts the spices, releasing their essential oils and intensifying their flavors.

7. Combine ingredients and simmer

Pour in 1¼ cups of water, then add the salt, black pepper, cayenne (if using), browned lamb pieces, and the cleaned chana dal. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 1 hour, stirring occasionally. This slow simmering ensures the lamb becomes tender and the dal remains intact.

8. Finish and serve

After an hour, stir in the lemon juice, which brightens and balances the rich flavors of the stew. Serve the stew in warm bowls, garnishing with the reserved browned onions and chopped Chinese parsley. Enjoy the comforting and aromatic experience of this lamb and chana dal stew.