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Lamb dhansak

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A medium-spiced curry made with lamb, vegetables and lentils in a rich, thick sauce that’s packed with flavour.
Serves
4
Prep
15 minutes
Cook
1 hour 30 minutes
Each 421g serving contains (excludes serving suggestion)
KCal
415
Carbs
44.60g
Fibre
8.80g
Protein
28.50g
Fat
12.50g
Saturates
2.40g
Sugars
13.90g
Salt
0.50g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 tsp rapeseed oil
1 onion, chopped
350g diced lambs leg
2 carrots, chopped
4 cloves garlic, crushed
3cm fresh ginger root, grated
100g red lentils
1 low-salt lamb or chicken stock cube in 400ml boiling water
1 x 400g tin chopped tomatoes
1 tbsp mild curry paste
1-2 sweet potatoes, (400g) peeled and chopped
1 aubergine, chopped
20g fresh coriander, roughly chopped
Method
  1. Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.
  2. 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.
  3. 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.
  4. Add the sweet potato and aubergine, mix and cover again. Simmer for a further 20 minutes.
  5. 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.
Chefs tips
  • You can make this dish with any lean meat, such as beef or pork.
  • For a speedy version, use cubed chicken or turkey and simmer for 15 minutes instead of 1 hour, before adding the sweet potato and aubergine.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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