Lamb and Lentil Curry
1 hour 45 minutes
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.
1 person made this
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
- 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.
- In a blender, combine garlic, ginger and water and puree to a paste. Set aside. Preheat oven to 170 degrees C.
- In a casserole dish heat the vegetable oil. Add star anise and sizzle a few seconds, then add onions and fry until golden.
- 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.
- Add the lentil puree to the curry and cook 10 more minutes. Taste for seasoning - you may want to add a little sugar.
