Spicy red lentil dal with winter vegetables and lamb

Dal is a thick, spicy Indian stew made with legumes like chickpeas and lentils. Serve with basmati rice

SERVES: 4

INGREDIENTS:

• 1 lb. boneless leg of lamb, trimmed and cut into 1-inch pieces
• 5 tsp. garam masala or curry powder
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, coarsely chopped (11/2 cups)
• 4 medium cloves garlic, chopped
• 2 Tbs. peeled and chopped fresh ginger (from a 2-inch piece)
• 1 fresh serrano chile, stemmed and chopped
• 3 Tbs. vegetable oil
• 11/2 tsp. brown mustard seeds
• 11/2 cups dried red lentils, picked through
• 1/2 small head of cauliflower, cut into 11/2-inch pieces (about 3 cups)
• 4 medium carrots, peeled and cut into 1-inch pieces (about 21/2 cups)
• 2 large Yukon Gold potatoes (about 8 oz. each), peeled and cut into 1-inch chunks (11/4 cups)
• 1 tsp. ground turmeric
• 1 cup chopped fresh cilantro

INSTRUCTIONS:

1. MARINATE THE LAMB: In a medium bowl, mix the lamb with 2 tsp. of the garam masala, 1 tsp. salt, and 1/2 tsp. pepper.
2. PROCESS THE AROMATICS: In a food processor, pulse the onion, garlic, ginger, and chile in 1-second intervals until finely chopped. (Don’t run the processor constantly or the mixture will become too watery.)
3. COOK THE DAL: Heat 2 tbs. of the oil in a 4- to 5-quart pot over medium heat. When the oil is hot, add the mustard seeds. When the seeds begin to pop and turn gray, about 1 minute, stir in the remaining 3 tsp. garam masala, the onion mixture, lentils, cauliflower, carrots, potatoes, turmeric, 6 cups of water, and 11/2 tsp. salt.
4. BROWN THE LAMB: In a 12-inch skillet, heat the remaining 1 tbs. oil over medium-high heat and brown the lamb, about 2 minutes per side. Transfer the meat to a bowl. Deglaze the skillet with 1/2 cup water, let it reduce by half, and add it to the bowl.
5. SIMMER THE DAL: Add the lamb and its liquid to the dal. Bring to a boil over medium-high heat, reduce to medium low, and cover. Simmer until the vegetables and meat are tender, stirring occasionally, about 30 minutes. Season to taste with salt and pepper and stir in the cilantro.

NUTRITION INFORMATION PER SERVING:

• 320 calories | 16g protein | 51g carbs | 6g total fat | 0.5g sat fat | 2g mono fat | 2g poly fat | 0mg chol | 610mg sodium | 11g fiber