Lamb dhansak Recipe
- 3 tbsp sunflower oil
- 1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both
- 2 onions, chopped
- 25g/1oz fresh root ginger, peeled
- 4 garlic cloves, peeled
- 2 red chillies, seeds removed, chopped
- 10 green cardamom pods
- 1½ tbsp ground cumin
- 1½ tbsp ground coriander
- ½ tbsp ground turmeric
- 1 x 400g/14oz can chopped tomatoes
- 200ml/7fl oz beef stock
- 75g/2½oz red lentils
- 3 tbsp honey
- salt and pepper
- boiled rice
- Preheat the oven to 150C/300F/Gas 3 (130C fan).
- Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside.
- Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften.
- Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped.
- Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar. Add to the pan with the remaining spices and the garlic and ginger mixture.
- Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1½-2 hours, or until tender. Check the seasoning and serve with boiled rice.
