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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.
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Course:
Main Dish
Cuisine:
Indian
Keyword:
Curry, Lamb, Stock, Vegetables
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
30
minutes
minutes
Total Time:
1
hour
hour
50
minutes
minutes
Servings:
4
people
Calories:
415
kcal
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Ingredients
Metric
Imperial
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:
420
g
|
Calories:
415
kcal
|
Carbohydrates:
44.6
g
|
Protein:
28.5
g
|
Fat:
12.5
g
|
Saturated Fat:
2.4
g
|
Sodium:
0.5
mg
|
Fiber:
8.8
g
|
Sugar:
13.9
g