Lamb Dhansak

Name: Lamb Dhansak
Yield: Serves 4-6
Cuisine: Asia
Ingredients: generous ½ cup red lentils; ⅔ cup mung beans, soaked overnight; 1 tablespoon coriander seeds; 6-8 garlic cloves, peeled; 1 cinnamon stick; 1 eggplant, peeled and diced; 9 oz/250 g pumpkin, peeled and diced; 1 teaspoon cumin powder; 1 lb 2 oz/500 g yellow lentils; 1 lb 2 oz/500 g fresh spinach leaves, well washed and drained; salt; 6 green cardamom pods; 1 lb 2 oz/500 g stewing lamb or mutton, cut into cubes; 2 inch/5 cm piece of fresh gingerroot, peeled and chopped; 1 teaspoon coriander powder; ½ teaspoon turmeric powder; 2 red onions, peeled and finely sliced; oil or ghee, for frying; 6-8 dried red chiles; ½ teaspoon black peppercorns; 1 tablespoon cumin seeds

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This is a one-pot dish that just needs rice and a relish to accompany it. You could also make it with chicken instead of lamb. This recipe will need to be started the day before.

Ingredients

1 lb 2 oz/500 g stewing lamb or mutton, cut into cubes

Asia
Main course
Gluten-free

Method

Rinse and drain the lentils and mung beans. Grind all the masala ingredients with a little water to make a smooth paste.

Heat the oil and cook the onions until golden brown, then stir in the masala paste, turmeric, coriander, and cumin and stir-fry gently for about 5 minutes.

Stir in the lamb and cook gently over low heat until the meat is coated with the masala paste and any li