Durvud Poodash

Ingredients

• Lamb, cubed (1.5 pounds)
• Yellow lentils (1 cup, rinsed)
• Onion, chopped (1 large)
• Garlic, minced (4 cloves)
• Vegetable oil (3 tablespoons)
• Water (4 cups)
• Lemon juice (2 tablespoons)
• Fresh cilantro, chopped (1/4 cup)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1/2 teaspoon)
• Ground cardamom (1/4 teaspoon)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it turns golden brown, about 5–7 minutes.
2. Add the minced garlic to the pot and sauté for an additional minute until fragrant.
3. Introduce the cubed lamb to the pot, cooking until it is browned on all sides, about 8–10 minutes.
4. Stir in the rinsed yellow lentils, turmeric, cumin, cinnamon, cardamom, salt, and black pepper, ensuring the spices coat the lamb and lentils evenly.
5. Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until both the lamb and lentils are tender.
6. After cooking, remove the pot from heat and stir in the fresh cilantro and lemon juice, adjusting seasoning as needed.
7. Serve the Durvud Poodash hot, paired with steamed rice or warm bread for a delightful meal.