Lamb dhansak
A popular Indian curry made from meat, spices and lentils. This is a lovely mild curry ideal for those not accustomed to curry.
A popular Indian curry made from meat, spices and lentils. This is a lovely mild curry ideal for those not accustomed to curry.
Servings 4 people
Ingredients
- 2 tsp rapeseed oil
- 1 large onion chopped
- 350 g lambs leg diced
- 2 medium carrots chopped
- 4 cloves garlic crushed
- 3 cm ginger 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
Instructions
- 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.
Nutrition
Serving: 420g | Calories: 415kcal | Carbohydrates: 44.6g | Protein: 28.5g | Fat: 12.5g | Saturated Fat: 2.4g | Sodium: 0.5mg | Fiber: 8.8g | Sugar: 13.9g