Lentil Dal & Lamb Chops
with Spiced Butter Naan & Lemony Yogurt Sauce
- Milk
- Wheat
Aromatic lentils meet shawarma spices in this fragrant dal! Garlic, ginger, and crushed tomatoes create a velvety base for dal, while toasted fenugreek butter transforms naan. Cool, lemony yogurt balances warm spices and fresh cilantro adds brightness. This is comfort food with spice market bliss in every bite!
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Naan Bread
(Contains: Milk, Wheat)
1 tablespoon
Savory Paprika Blend
1 unit
Crushed Tomatoes
1 unit
Lemon
1 unit
Lentils
4 tablespoon
Yogurt
(Contains: Milk)
1 tablespoon
Shawarma Spice Blend
15 ounce
Lamb Chops
3 clove
Garlic
1 teaspoon
Fenugreek
Ā¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
Ā½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic. Peel and mince or grate ginger. Quarter lemon. Finely chop cilantro.
Place fenugreek in a medium microwave-safe bowl with enough water to cover. Stir gently until seeds settle at bottom of bowl. Cover tightly with plastic wrap and microwave for 60 seconds. Set aside to soak.
Heat a large drizzle of oil in a large pan over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 1-2 minutes.
Add another drizzle of oil, Savory Paprika Blend, and 1 tsp Shawarma Spice Blend (2 tsp for 4 servings). Toast, stirring, until fragrant, 30 seconds.
Add crushed tomatoes, lentils and their liquid, stock concentrate, Ā½ cup water, Ā½ tsp sugar, salt, and pepper (1 cup water and 1 tsp sugar for 4 servings). Simmer, stirring occasionally, until liquid has reduced and lentils are warmed through, 15-20 minutes. Taste and season with salt, pepper, and more sugar if desired.
While dal cooks, drain fenugreek and pat dry with paper towels; finely chop.
Melt 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Cook, undisturbed, until butter has mostly melted, 1-2 minutes. Add fenugreek and toast until fragrant, 2-3 minutes.
Add remaining Shawarma Spice Blend and cook until fragrant, 30 seconds.
Turn off heat and set pan aside.
In a small bowl, combine yogurt and juice from two lemon wedges (four wedges for 4 servings). Season with salt and pepper.
Toast naan until golden.
Spoon or brush spiced butter onto toasted naan; slice as desired.
Divide dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan and remaining lemon wedges on the side.
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