Lamb Dhansak
, Serves 6
A slow-baked lamb curry with red lentils, warm spices, tomatoes and honey, served over rice.
| prepPreheat oven to 300°F / 150°C (130°C fan, Gas 3) | |||||
| 2 tbsp sunflower oil (for the lamb) | Brown lamb in 2 batches | Add tomatoes, stock, lentils, honey, lamb | Boil, cover, oven 300°F/150°C, 1½-2 hr | Season, serve over rice | |
| 1 kg diced lamb shoulder or leg | |||||
| 1 tbsp sunflower oil (for the onion) | Fry onion 4-5 min | Add cardamom, spices & paste | |||
| 2 onions, chopped | |||||
| 25 g fresh root ginger, peeled | Blend ginger, garlic & chilli | ||||
| 4 garlic cloves, peeled | |||||
| 2 red chillies, seeds removed, chopped | |||||
| 10 green cardamom pods | Grind cardamom seeds to powder | ||||
| 1 1/2 tbsp ground cumin | |||||
| 1 1/2 tbsp ground coriander | |||||
| 1/2 tbsp ground turmeric | |||||
| 400 g can chopped tomatoes | |||||
| 200 ml beef stock | |||||
| 75 g red lentils | |||||
| 3 tbsp honey | |||||
| salt and pepper | |||||
| boiled rice, to serve | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.