Lamb dhansak
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 100g red lentils
- 500g butternut squashpeeled and chopped into chunks
- 2 onionsroughly chopped
- 400g tin chopped tomatoes
- 1 tsp turmeric
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 4 cardamom podssquashed
- oil
- 400g lean diced lamb
- a thumb-sized piece root gingerfinely chopped
- 4 cloves garliccrushed
- 2-3 green chilliessliced (take out the seeds if you don’t want it too hot)
- 1 tsp garam masala
- a small bunch corianderchopped
- to serve chapatis or steamed basmati
Nutrition:
- kcal396
- fat15.3g
- saturates4.6g
- carbs35.9g
- fibre5.3g
- protein30.9g
- salt0.44g
Method
step 1
Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.
step 2
Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
step 3
Heat 1 tbsp oil in a pan, add the lamb in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.
