Grilled Lamb Chops with Curried Coconut Lentil Dal

Directions

1. In a large saucepan, cover the lentils with an inch or two of water and bring to a simmer; cook for 12 minutes, or until soft. Drain.
2. Meanwhile, heat a generous drizzle of oil in a large, heavy skillet and sauté the onions for 4-5 minutes, until soft and starting to caramelize. Add the tomatoes, cilantro stems, garlic, and ginger and cook for another 2-3 minutes. Add the curry paste and chili powder and cook, stirring, for another minute.
3. Add the drained lentils, coconut milk, and salt and bring to a simmer. Cook, stirring often, until the mixture thickens and reduces. Continue cooking until it’s as thick as you like.
4. Meanwhile, pat the lamb chops dry with paper towels, drizzle with oil, and sprinkle with salt and pepper. Preheat the grill to medium-high and cook for 2-3 minutes per side or until done to your liking. Serve on a bed of lentil dal or with the dal spooned over top, garnished with sprigs of fresh cilantro.