Lentil and kidney bean dhal with fried lamb chops

Lentil and kidney bean dhal with fried lamb chops
  • Serves icon serves 4 (dhal serves 8)
  • Time icon Hands-on time 30 min, simmering time 20 min

Make a big pot of this satisfying dhal and enjoy half now, then freeze the rest ready to make a veggie curry later.

Or go meat-free with this roasted cauliflower dhal. 

Nutrition: per serving

Calories
583kcals
Fat
20.3g (9g saturated)
Protein
50.2g
Carbohydrates
45.3g (7g sugars)
Fibre
9.4g
Salt
0.3g
Calories
583kcals
Fat
20.3g (9g saturated)
Protein
50.2g
Carbohydrates
45.3g (7g sugars)
Fibre
9.4g
Salt
0.3g

Ingredients

  • Olive oil
  • 3 leeks, finely sliced
  • 3 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 tbsp garam masala
  • 500g red lentils
  • 400ml tin reduced-fat coconut milk
  • 2 x 400g tins chopped tomatoes
  • 400g tin kidney beans, drained
  • 4 x British lamb chops
  • Fresh coriander leaves and lime wedges to serve

Method

  1. Heat a glug of oil in a large heavy-based saucepan and fry the leeks for 10 minutes until softening and starting to caramelise. Add the garlic, chilli and garam masala and cook gently for 2-3 more minutes.
  2. Add the lentils, give everything a stir, then pour in the coconut milk, chopped tomatoes and 1 litre cold water. Stir again.
  3. Bring up to a simmer and cook for 20 minutes, stirring occasionally. When the lentils are almost tender, stir in the kidney beans and season with salt and pepper to taste. Spoon half the dhal into a freezerproof container and leave to cool before freezing. Leave the rest in the pan on a very low heat while you cook the lamb.
  4. Heat a non-stick frying pan until smoking hot, season and lightly oil the chops, then fry for 5 minutes, turning once, until the chops are crisp on the outside and the centres are still rare. (For medium lamb chops, turn down the heat slightly and cook for a further 2-3 minutes on each side, depending on the thickness of the lamb.)
  5. Divide the dhal in the pan among 4 dishes, then top each with a hot lamb chop. Scatter with coriander leaves and serve with lime wedges for squeezing over.

delicious. tips

  1. Make the dhal up to 3 days in advance. Keep in a sealed container in the fridge or freeze.

    To freeze, cool the reserved batch of dhal and freeze in a food bag or freezerproof container, labelled with the date, for up to 3 months. Defrost in the fridge, then reheat to serve as in the recipe or use to make our spinach version, right.

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