Lamb dhansak is a mild Indian curry using lamb or goat. This is ideal as an main dish and incorporates the flavours and spices of the Parsi Community. Also this recipe will suit those who are not used to the heat some curries have but retains the flavouring. The use of lentils is traditional in this dish and adds body and additional texture. However, I have listed this recipe as I cook it and it does take time for the vegetables to cook down. You can prepare this in a pressure cooker should you wish. Normally, I serve this with Tomato Relish and simple rice dish not to forget good old Honey Mango Chutney
- 2 tsp rapeseed oil
- 1 large onion chopped
- 350 g lambs leg diced
- 2 medium carrots chopped
- 4 cloves garlic crushed
- 3 cm ginger root grated
- 100 g red lentils
- 1 cube chicken stock
- 400 ml boiling water
- 400 g tomatoes canned are good
- 1 tbsp mild curry paste
- 2 medium sweet potatoes peeled/chopped
- 1 large aubergine chopped
- 20 g coriander roughly chopped
- Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.
- Add the lamb and cook for a further 4-5 minutes, until well browned.
- Add the carrots, garlic and ginger and cook for a further 2-3 minutes, stirring regularly.
- Add the lentils, stock, tomatoes and curry paste and mix well.
- Bring to the boil, add a lid, reduce the heat, then simmer for 1 hour.
- Add the sweet potato and aubergine, mix and cover again.
- Simmer for a further 20 minutes.
- Check the lamb is tender. If not, simmer for another 10-15 minutes.
- Stir in the fresh coriander, saving a little for the top, and serve.