Dhal with lamb - how would you about cooking this?

[KellyHopter]

Going to make split yellow pea dhal but have some scraggy bits of lamb to use up too so though I'd combine!

It's the cheap cuts so will need long slow cooking.

Now, the Dahl normally simmers for an hour, and I'm guessing the lamb -if it's going to be tender and falling apart - will need a good 2-3hours?

So how do I do it without the peas turning to mush?

Bung everything but the peas in the oven for a few hours then add the peas and simmer for an hour on the hob?

Cook the lamb (how?) then add to the dhal and cook as normal?

I imagine this is a fairly dim query...I'm a fairly dim cook tbh!

I've not made it but had it several times. You need to Google 'dhal/daal ghosht'. I found this recipe which suggests making both separately and combining them at the end just before you add in the bhaghar (fried onions and spices added at end)

Hth!

Sorry link here