Spiced Lamb And Lentil Stew With Jeera Rice Recipe

About this recipe

Spiced Lamb and Lentil Stew with Jeera Rice is a comforting and flavorful Indian lunch dish that perfectly balances protein, carbs, and vibrant spices. Tender lamb chunks are simmered with red lentils, tomatoes, and an aromatic blend of turmeric, coriander, and garam masala, creating a rich and hearty stew. Paired with fragrant jeera rice, this dish is ideal for anyone looking for a satisfying meal that supports energy and recovery. With a prep and cooking time of just 60 minutes, it's perfect for busy professionals who want a homemade, nourishing lunch. Dive into this classic combination and enjoy a meal that’s as delicious as it is nutritious.

Ingredients

• 80 g Soya Chunks
• - MASOOR DAL SPECIAL 500GM
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Coriander Powder
• 100 g Catch Super Garam Masala
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Wash the lamb chunks thoroughly and pat them dry using a kitchen towel.
2. 2. Rinse the red lentils under running water until the water runs clear, then soak them for 15 minutes.
3. 3. Heat vegetable oil in a large pot over medium heat and toast cumin seeds until fragrant.
4. 4. Add chopped onions, garlic, ginger, and green chili to the pot and sauté until golden brown.
5. 5. Stir in turmeric powder, red chili powder, and coriander powder, cooking spices for 1-2 minutes.
6. 6. Add diced tomatoes and cook until they soften and the oil starts to separate from the mixture.
7. 7. Add lamb chunks to the pot and cook until they are browned on all sides, about 5 minutes.
8. 8. Drain the soaked lentils and add them to the pot along with 300 ml of water. Bring to a boil.
9. 9. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
10. 10. While the stew simmers, rinse the rice and cook it in a separate pot with 200 ml water and a pinch of salt.
11. 11. Fluff the cooked rice and stir in garam masala and a few toasted cumin seeds for aroma.
12. 12. Check the stew for seasoning and adjust salt as needed before turning off the heat.
13. 13. Serve the lamb and lentil stew alongside the fragrant jeera rice for a hearty meal.