Pressure cook the lamb with one tbsp of ginger garlic paste and salt to taste. Reserve the cooked lamb along with stock. Pressure cook the channa dal and tuvar dal with water, blend with a hand blender and reserve.
In a deep saute pan, add the oil.
Once its hot, add the bay leaves followed by the whole spices (cinnamon, cardamom, pepper corn, shahi jeera, safaid jeera) and the slit green chillies.
Next add the onions and let them cook until they are light and golden.
Now add the ginger-garlic paste, dry spices and roast them for a minute.
Next add the chopped tomatoes and let it all cook for another 5 minutes (use elbow grease and saute it).
Next add the cooked dal and cooked lamb with stock.
Adjust the salt and let it all simmer on low for another 20-30 minutes.
Garnish with cilantro and serve with rice and bread.
Serve it with sweet and spicy pickle assortments.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.