Lamb cooked with lentils and vegetables

Name: Lamb cooked with lentils and vegetables
Yield: Serves 4
Cuisine: India
Ingredients: 45 ml/3 tbsp sunflower oil or olive oil; 1 large onion, finely chopped; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 45 ml/3 tbsp sunflower oil or olive oil; 10–12 black peppercorns; 2 bay leaves; 5–6 fenugreek seeds; 2.5 ml/½ tsp black mustard seeds; 5 ml/1 tsp coriander seeds; 2.5 ml/½ tsp cumin seeds; 4 green cardamom pods; 2.5 cm/1 in piece of cinnamon stick, broken; 5 ml/1 tsp salt, or to taste; 150 g/5 oz canned chopped tomatoes; 675 g/½lb boned leg of lamb, cut into 2.5cm/2in cubes; 5 ml/1 tsp chilli powder, or to taste; 1 medium onion, finely chopped; 30 ml/2 tbsp sunflower oil or olive oil; 30 ml/2 tbsp sunflower oil or olive oil; 75 g/3 oz/⅓ cup red split lentils (masoor dhal); 1 small aubergine (eggplant), cut into 5cm/2in pieces; 1 small aubergine (eggplant), cut into 5cm/2in pieces; 5 ml/1 tsp ground turmeric; 2 fresh green chillies, chopped; 15 ml/1 tbsp chopped coriander (cilantro) leaves, plus extra sprigs, to garnish; 15 ml/1 tbsp chopped coriander (cilantro) leaves, plus extra sprigs, to garnish; 30 ml/2 tbsp tamarind juice or lime juice; 30 ml/2 tbsp tamarind juice or lime juice; plain (all-purpose) flour, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This deliciously piquant dish, Dhansak, originated in the state of Gujarat, where the ancient Persians first landed after fleeing from their own country (now known as Iran). Here, cubed lamb is browned and simmered with a mouthwatering medley of pungent, freshly ground spices, then brought together with separately prepared lentils and vegetables, before being served alongside basmati rice.

Ingredients

Asia
India
Main course
Gujarat

Ingredients

Method