Lamb Dhansak
Servings
5
servingsPrep time
10
minutesCooking time
1
hourCalorieskcal
Ingredients
2 tbsp vegetable oil
2 cloves garlic, sliced
2cm piece root ginger, peeled and chopped
1 green chilli, deseeded and chopped
1 onion, chopped
500g/1lb lamb neck fillet, cubed
225g/8oz sweet potatoes, peeled and cubed
75g/3oz split red lentils
3 tbsp medium curry paste
1 400g can tomatoes
2 tbsp tomato puree
400ml/14 fl.oz water
25g butter
2 tbsp caster sugar
500g Bramley apples, peeled, cored and sliced
1 tbsp tamarind paste (optional)
3 tbsp chopped fresh mint
salt and ground black pepper
basmati rice to serve
Directions
- The Indian community in the United Kingdom is now in its third generation, with an estimated population of 1,051,800. Dhansak is a popular dish of Persian origin and should be medium to hot in spiciness. Often containing fruit, this version incorporates the Bramley apple.
- The blend of hot spices, sour flavours and lentils make a dhansak a popular curry. Try serving it with basmati rice and a cooling raiita.
- Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden. Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes
- Add the tomatoes, puree and water and season with a little salt and pepper. Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft
- Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan. Add the Bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden. Set aside
- Stir the Bramley apple slices into the lamb with the tamarind paste and mint. Cover and simmer for a further 5 minutes. Adjust the seasoning to taste. Serve hot with basmati rice