Lamb dhansak
prep: 15 minutes
cook: 1 hour 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
417
Carbs
46.3g
fiber
10.6g
Protein
27.7g
Fat
11.1g
Saturates
3.4g
Sugars
16.6g
Salt
0.59g
Fruit/Veg Portion
4
Ingredients
all 13 types- 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
Directions
5 steps in totalStep 1
Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.
Step 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.
Step 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.
Step 4
Add the sweet potato and aubergine, mix and cover again. Simmer for a further 20 minutes.
Step 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.
PRINT
I MADE IT
