Kashmiri Lamb With Spicy Dhal

• 1 cup dried chickpeas
• 1 cup yellow split peas
• 1 tsp hot paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 cup vegetable oil
• 1 1/3 lbs lamb loin
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 piece (3/4 inch) ginger, grated
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2-1 tsp cayenne pepper
• 2 None tomatoes, coarsely chopped
• 1/2 cup cilantro leaves, coarsely chopped

1. Cover chickpeas and split peas with cold water in a large bowl. Soak overnight. Drain and rinse.
2. Combine paprika, 1 tsp of the ground coriander, 1/2 tsp of the cumin, 1 tbsp of the oil and the lamb in a large bowl. Cover. Refrigerate for 3 hours or overnight.
3. Heat 1 tbsp of the remaining oil in a large saucepan on low heat. Stir onion, garlic and ginger until onion has softened. Stir in turmeric, garam masala, cayenne pepper and remaining 1 tsp ground coriander and 1/2 tsp cumin. Continue stirring until fragrant.
4. Add chickpeas, split peas, tomatoes and 3 cups water. Bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 1 hour, or until dhal is tender. Remove from heat and stir in cilantro. Season to taste.
5. Meanwhile, heat remaining 2 tbsp oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan. Cover and let stand for 10 mins, then slice thickly.
6. Serve lamb with dhal.

chickpeas, peas, paprika, ground coriander, ground cumin, vegetable oil, lamb loin, onion, garlic, ginger, ground turmeric, garam masala, cayenne pepper, tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/31483 (may not work)