Classic Cookbooks: Chana Dal with Lamb Recipe

Name: Classic Cookbooks: Chana Dal with Lamb Recipe
Ingredients: 2-2 1/2 pounds boned meat from shoulder of lamb, cut into 1-1 1/2 inch cubes (you could also use leg of lamb or stewing beef; in this case, let the meat cook for 1 1/2 hours before you add the dal and complete the recipe); 5 medium-sized onions (1 peeled and chopped, 4 halved and sliced into fine half-rings); 5 cloves garlic, peeled and chopped; A piece of fresh ginger, about 1 inch cube, peeled and chopped; 10 tablespoons vegetable oil (I used 8); 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 3 tablespoons tomato sauce; 1/4 teaspoon ground mace; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 1/2 teaspoons salt (or as desired); 1/8 teaspoon freshly ground black pepper; 1/4-1/2 teaspoon cayenne pepper (optional); 3/4 cup chana dal, cleaned and washed; 2 tablespoons lemon juice; 3 tablespoons chopped cilantro; 1 cucumber; 16 ounces plain yogurt; 1 teaspoon salt; 1/2 teaspoon roasted, ground cumin seeds; 1/8 teaspoon cayenne pepper (optional); 1/8 teaspoon paprika (for garnishing)