Yemeni Dal With Lamb

• 500 g lamb necks or 500 g lamb chops
• 1 cup channa dal, pre soaked for 1/2 hr
• 2 whole black peppercorns
• 5 cardamom pods
• 2 onions, diced
• 1 cinnamon stick
• 2 bay leaves
• 1 1/2 teaspoons salt
• 2 teaspoons garam masala
• 2 green chilies, seeded
• 1 1/2 beef bouillon cubes or 1 1/2 lamb stock cubes
• 1 dried lime
• 1 tablespoon coriander leaves, chopped
• 2 teaspoons dill
• 3 tablespoons canola oil
• 1 tablespoon cumin seed

1. Heat the oil and toss the stock cubes, salt, cardamon, cinnamon, cumin seeds and black pepper for 2 minutes.
2. Add onions, and bay leaves to the spices and saute until the onions are translucent.
3. Add lamb and toss to thoroughly coat with spices.
4. Add lentils, chilies, dill and dried lime and add enough water to cover stew by 1 inch.
5. Bring stew to a boil, then lower to a simmer gently for 3-5 hrs, untill lamb is tender and lentil will mush easily between you fingers.
6. Three mins before finishing throw in the corriander leaves.
7. Serve with rice or bread.

channa dal, black peppercorns, cardamom pods, onions, cinnamon, bay leaves, salt, garam masala, green chilies, cubes, lime, coriander leaves, dill, canola oil, cumin

Taken from www.food.com/recipe/yemeni-dal-with-lamb-522087 (may not work)