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Lamb dhansak

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Lamb dhansak
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
417
Carbs
46.3g
Fibre
10.6g
Protein
27.7g
Fat
11.1g
Saturates
3.4g
Sugars
16.6g
Salt
0.59g
Fruit/Veg Portion
4
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
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Method

Recipe 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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