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Lovely Lamb Dhansak
A lovely mild curry made from lentils, lamb, vegetables and spices.
4.67
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Course:
Main Dish
Cuisine:
Indian
Keyword:
Lamb, Lamb Dhansak, Lentils, Spice, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Total Time:
1
hour
hour
45
minutes
minutes
Servings:
4
People
Calories:
306
kcal
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Ingredients
Metric
Imperial
2
tsp
rapeseed oil
1
medium
onion
chopped
350
g
lambs leg
diced
2
large
carrots
chopped
4
cloves
garlic
crushed
3
cm
ginger
grated
100
g
red lentils
400
ml
chicken stock
boiling
400
g
chopped tomatoes
1
tbsp
mild curry paste
400
g
sweet potatoes
peeled and chopped
1
medium
aubergine
chopped
20
g
fresh coriander
roughly chopped
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Instructions
Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.
2 tsp rapeseed oil,
1 medium onion
Add the lamb and cook for a further 4-5 minutes, until well browned.
350 g lambs leg
Add the carrots, garlic and ginger and cook for a further 2-3 minutes, stirring regularly.
2 large carrots,
4 cloves garlic,
3 cm ginger
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.
100 g red lentils,
400 ml chicken stock,
400 g chopped tomatoes,
1 tbsp mild curry paste
Add the sweet potato and aubergine, mix and cover again. Simmer for a further 20 minutes.
400 g sweet potatoes,
1 medium aubergine
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.
20 g fresh coriander
Nutrition
Calories:
306
kcal
|
Carbohydrates:
57
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
3
mg
|
Sodium:
376
mg
|
Potassium:
1329
mg
|
Fiber:
17
g
|
Sugar:
16
g
|
Vitamin A:
20696
IU
|
Vitamin C:
22
mg
|
Calcium:
115
mg
|
Iron:
4
mg