Lamb and Lentil Curry

    Lamb and Lentil Curry

    2saves
    1hour45min


    1 person made this

    This curry is also known as as Dhansak and is very popular in both India and Britain. It's a bit of work to prepare but just amazing.

    rolypoly South Australia, Australia

    Ingredients
    Serves: 4 

    • 6 cloves garlic, diced
    • 3cm fresh ginger, diced
    • 1/2 cup water
    • 1/4 cup vegetable oil
    • 1 star anise
    • 2 onions, diced
    • 600g lamb, cubed
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon black peppercorns
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon cardamom pods, crushes
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon cumin
    • Lentils
    • 50g split yellow lentils
    • 1 small eggplant, diced
    • 80g pumpkin, peeled and diced

    Directions
    Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

      Lentils:

    1. Wash the lentils and place in a saucepan with water to cover. Simmer 15 minutes or until half done. Add eggplant and pumpkin. Simmer until very soft. Let cool slightly before blending into a smooth puree. Set aside.
    2. In a blender, combine garlic, ginger and water and puree to a paste. Set aside. Preheat oven to 170 degrees C.
    3. In a casserole dish heat the vegetable oil. Add star anise and sizzle a few seconds, then add onions and fry until golden.
    4. Add lamb and cook until browned. Stir in the garlic ginger paste. Add all the spices and fry 1 minute. Add enough hot water to not quite cover the meat and bring to the boil. Cover casserole and place in the oven. Cook 40 minutes.
    5. Add the lentil puree to the curry and cook 10 more minutes. Taste for seasoning - you may want to add a little sugar.

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