Lamb Dhansak
Average rating:
The blend of hot spices, sour flavours and lentils make a dhansak really tasty - this one's made with Bramley apples.
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Prep time: 10 mins
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Cooking time: 50-55 mins
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Serves: 4-6
Ingredients
- 2tbsp 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
- 3tbsp medium curry paste
- 1 x 400g can tomatoes
- 2tbsp tomato puree
- 400ml/14 fl.oz water
- 25g butter
- 2tbsp caster sugar
- 500g Bramley apples, peeled, cored and sliced
- 1tbsp tamarind paste (optional)
- 3tbsp chopped fresh mint
- Salt and ground black pepper
- Basmati rice to serve
Method
- Heat the oil in a large pan. Add the garlic, ginger, chilli and onion and sauté for 5 mins until the onions are pale and golden. Stir in the lamb, potatoes and lentils and cook, stirring occasionally for 3 mins.
- Add the tomatoes, puree and water then season with a little salt and pepper. Cover and simmer for 30 mins 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 mins, 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 mins. Adjust the seasoning to taste. Serve hot with basmati rice and a cooling raita (seasoned yogurt).
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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