Lamb Dhansak
By AHDB RecipesThis delicious curry is a fantastic way to enjoy succulent lamb, along with a bit of chilli heat and mint kefir coolness.This recipe has been kindly provided by AHDBTime and servings
Ingredients
21 total- 200 ml of kefir or low fat yogurt
- 2 juice of 2 limes
- 1 tbsp of rapeseed oil
- 4 garlic cloves, peeled and finely chopped
- 350 g of diced lamb leg
- 50 g of chana dal lentils, or split peas (or can be substituted for red lentils)
- 1 large handful freshly chopped coriander
- 2 400g cans chopped tomatoes
- 200 ml of reduced fat coconut milk
- 150 g of dried red lentils
- 1 small handful fresh mint leaves, roughly chopped
- 2 2 small plain naan breads, to serve
- 70 g of fresh root ginger, peeled and finely grated
- 1 tsp of ground turmeric
- 2 tsps of ground cumin
- 2 tsps of ground coriander
- 2 onions, peeled and thinly sliced
- 1 tsp of ground paprika
- 3 red chillies, deseeded and finely chopped
- 30 g of tomato purée
- 1 whole cinnamon stick
Method
6 stepsStep 1
Heat the oil in a large non-stick frying pan and cook the onions, garlic and ginger until soft and lightly coloured. Add the spices and chillies. Cook for 1 minute.
Step 2
Add the lamb, stirring to coat well with the spices and cook for 4-5 until brown. Add the tomato purée and cook for a further minute.
Step 3
Add the chopped tomatoes, 200ml water and the coconut milk. Reduce the heat and simmer gently for 1hr 15 minutes.
Step 4
Add the lentils and the remaining water. Cook for a further 30 minutes or until the lamb is soft and tender and the lentils are cooked. If the mixture looks too dry during the cooking process, add a little more water.
Step 5
Meanwhile, prepare the mint kefir, whizz together all the ingredients in a blender or food processor and set aside.
Step 6
Remove the cinnamon stick from the curry, garrnish with the coriander and lime and serve with the mint kefir and naan bread.