It’s not just a treat for cold days: our lentil dal with pineapple and lamb. It tastes fantastic, is quick and easy to prepare and inexpensive. The dish tastes great solo and / or with naan or basmati rice.
A dal/dhal dish originates from Indian or Pakistani cuisine. It is prepared mainly from legumes such as lentils, chickpeas, beans or peas. The long cooking process ensures that the pulses acquire a pulpy consistency. The dal dish is then seasoned with cumin, coriander seeds, onions, garlic, chilies or ginger, among other things.
The TFL Lentil Dal with pineapple and lamb recipe
We have modified our recipe a little. Red lentils are cooked with onions, garlic and red Thai curry paste, tomatoes and coconut milk. Pineapple chunks provide the freshness kick and the rack of lamb gives the dish an extra kick.
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Lentil dal with pineapple and lamb
- 1 Berndes cooking pot Our one pot for all occasions – we love it!
- Peel and finely chop the onion and the garlic clove. Briefly rinse the lentils in cold water. Open the cans and remove the lamb from the package.1 Onion, 1 Garlic clove
- Heat the coconut oil in the pot and sear the saddle of lamb for about 2 minutes on each side. Then remove the lamb from the pot and set aside. In the oil, fry the onions and garlic and add the curry paste and mix everything. Then add the lentils, tomatoes, pineapple chunks (with juice), coconut milk and curry powder, stir and cook over medium heat for about 30 minutes until the lentils are tender. Add the vegetable broth as needed. At the end, everything should have a creamy consistency.About 5 minutes before the end, cut the lamb into pieces and add to the dish with the cream and cook briefly.250 Gramm Red Lentils, 1 Can peeled tomatoes, 1 Can Pineapple, 1 Can Coconut milk, 300 Gramm Rack of lamb, 50 ML Cream, 2 tbsp Red Curry Paste, 300 ML Vegetable broth, 2 tbsp Coconut Oil, 1 tbsp Curry Powder
- Serve the lentil dal with pineapple and lamb in a bowl. It goes well with rice or naan.
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