Lamb Dhansak

Description


The blend of hot spices, sour flavours and lentils make a dhansak a popular curry. Try serving it with basmati rice and a cooling raiita.
 * Preparation time: 10 minutes
 * Cooking time: 50–55 minutes
 * Serves 4-6

Ingredients

 * 2 tbsp vegetable oil
 * 2 cloves garlic, sliced
 * 2 cm piece root ginger, peeled and chopped
 * 1 green chilli, deseeded and chopped
 * 1 onion, chopped
 * 500 g / 1 lb lamb neck fillet, cubed
 * 225 g / 8 oz sweet potatoes, peeled and cubed
 * 75 g / 3 oz split red lentils
 * 3 tbsp medium curry paste
 * 1 x 400 g can tomatoes
 * 2 tbsp tomato purée
 * 400 ml / 14 fl.oz water
 * 25 g butter
 * 2 tbsp caster sugar
 * 500 g Bramley apples, peeled, cored and sliced
 * 1 tbsp tamarind paste (optional)
 * 3 tbsp chopped fresh mint
 * salt and ground black pepper
 * basmati rice to serve

Directions

 * 1) Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden.
 * 2) Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes.
 * 3) Add the tomatoes, puree and water and season with a little salt and pepper.
 * 4) Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft.
 * 5) Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan.
 * 6) Add the bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden.
 * 7) Set aside.
 * 8) Stir the bramley apple slices into the lamb with the tamarind paste and mint.
 * 9) Cover and simmer for a further 5 minutes.
 * 10) Adjust the seasoning to taste.
 * 11) Serve hot with basmati rice.