Prep 30 m
Cook 1h : 40m


    100gm chana daal (split chick pea)

    100gm masoor daal (orange lentil)

    100gm moong daal (green lentil)

    100gm urid daal (black lentil)

    75gm porridge oats


    1.5kg lamb, cubed with bones

    200ml yoghurt

    10ml (2 tsp) fresh ginger, pulped

    10ml (2 tsp) fresh garlic, pulped

    15ml (1 tbsp) garam masala

    10ml (2 tsp) chilli powder

    2.5ml (1/2 tsp) turmeric

    3 whole green cardamoms

    2 cinnamon sticks

    5ml (1 tsp) black cumin seeds

    10ml (2 tsp) salt

    5 medium onions

    450ml oil

    750ml water

    2 green chillies

    Coriander leaves


    6 green chillies, chopped

    1/2 bunch coriander leaves, chopped

    2 pieces fresh ginger, shredded

    3 lemons, cut into wedges

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Ingredient Substitution Guide


1. Pick over the daals carefully, wash and soak with the porridge oats overnight. Boil together in a large saucepan until soft enough to mash - mash and leave aside.

2. Place the lamb in a large bowl. Stir the yoghurt in, add all the spices and salt, mix and leave aside. Peel and slice four of the onions. Heat 300ml oil in a large saucepan and fry the sliced onions until golden brown. Add the meat to the onions and stir-fry for 7-10 minutes. Gradually stir in the water, lower the heat and cook covered for 1 hour, stirring occasionally. Check the meat: if it is not tender add more water and cook for a further 15-20 minutes. Turn the heat off.

3. Add the mashed lentils to the meat khorma, stir and mix well. If the mixture is too thick add 300ml water, stir and cook for 10-12 minutes. Add the two green chillies and the chopped coriander leaves. Transfer to a serving dish and leave this aside. In a frying pan heat the remaining oil and fry the remaining sliced onions until a crisp golden brown.

4. Pour it over the khichra. Serve hot, garnished with green chillies, fresh coriander leaves, shredded ginger and lemon wedges.

Image courtesy: Shutterstock

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