Lamb Dhansak Recipe

Lamb Dhansak Recipes

Ingredients :

50g (2 oz) red lentils

50g (2 oz) split yellow lentils (moong dhal)

50g (2 oz) chickpeas

750g (1.5 lb) lamb fillet, cut into 5 cm (2 inch) cubes

300g (10 oz) aubergine, cubed

250g (8 oz) pumpkin, peeled, deseeded and cubed

125g (4 oz) potato, cubed

2 onions, roughly chopped

2 tomatoes, skinned and chopped

75g (3 oz) spinach

3 tbsp ghee or vegetable oil

1 large onion, thinly sliced

masala sauce

dry spice mixture

2 tbsp tomato puree

salt and pepper


To garnish -

crispy fried onions

Method :

Soak both lots of lentils and the chickpeas overnight in separate bowls of cold water.

The next day, drain the pulses and place them in a large saucepan with the lamb. Pour over enough boiling waeter to cover the lentils and meat and season generously with salt. Bring to the boil, skim any scum from the surface, then cover and simmer, stirring occasionally, for about 20 minutes.

Tip all the prepared vegetables (except the sliced onion) into the pan, stir and continue cooking for a further 40 minutes until the lentils and vegetables are cooked and the lamb is tender. Drain the liquid from the pan and reserve. Remove the pieces of meat with a slotted spoon. Set the meat aside and tip the vegetables and lentils into a blender or food processor. Process to a thick puree.

Heat the ghee or oil in a large heavy-based saute pan and fry the sliced onion over a low heat for 5 minutes until it is softened and golden.

Add the masala sauce to the softened onion and cook gently for a further 3 minutes. Stir in the dry spice mixture and cook, stirring, for 3 minutes.

Add the lamb and vegetable puree to the pan, together with the tomato puree and reserved cooking liquid. Season, cover and simmer for 30 minutes until thick. If it becomes too dry, add a little water. Taste and adjust the seasoning if necessary. Transfer to a warmed serving dish, garnish with fried onions and serve.

Serves 6

A hearty dish of lamb and lentils, this is a filling meal that can be served with bread instead of rice, if you prefer.

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