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Lamb dhansak

Special Diets

Dairy free
Nut free
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

Nutrition information

Each 421g serving contains (excludes serving suggestion)
KCal
417
Carbs
46.3g
Fibre
10.6g
Protein
27.7g
Fat
11.1g
(Low)
Saturates
3.4g
(Low)
Sugars
16.6g
(Low)
Salt
0.59g
(Low)
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

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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