Lamb dhansak

Lamb Dhansak is a popular Indian curry made from meat, spices and lentils. This is a lovely mild curry ideal for those not accustomed to curry.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

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 large 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 medium carrots, 4 cloves garlic, 3 cm ginger
Add the lentils, stock, tomatoes and curry paste and mix well.
100 g red lentils, 1 cube chicken stock, 400 g tomatoes, 1 tbsp mild curry paste
Bring to the boil, add a lid, reduce the heat, then simmer for 1 hour.
400 ml boiling water
Add the sweet potato and aubergine, mix and cover again.
2 medium sweet potatoes, 1 large aubergine
Simmer for a further 20 minutes.
Check the lamb is tender. If not, simmer for another 10-15 minutes.
Stir the fresh coriander into Lamb Dhansak, saving a little for the top, and serve.
20 g coriander