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 Tangy lamb with lentils (hyderabadi dalcha) recipe - BBC Food
lamb shoulder, chili dried/powder, oil, turmeric, tamarind, ginger root, curry leaf, cassia bark, cumin, cardamom, bay leaf, lentil, onion, garlic, tomato, salt, lemon juice, ghee
Asma Khan's hyderabadi dalcha is a comforting mix of tender lamb and lentils – an easy, delicious way of feeding the family.
Drain the lentils and place in a heavy-based pan with a lid. Add ...
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|  Spiced, Slow-Cooked Shoulder of Lamb
lamb shoulder, tomato paste, lamb stock, oil, star anise, pepper, cassia bark, bay leaf, onion, garlic, salt, white wine
1. Pre-heat the oven to 160 C. Heat a large lidded casserole (big enough to hold the shoulder). 2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of la...
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