Dhansak Bang curry is creamy from the lentils with a great balance of tangy and sweet. Sweet from the tomatoes and a a sharp tang from a touch of tamarind. The lamb can be swapped out for roasted veg for a delicious alternative.It’s usually a mild dish which is why we recommend using our Warm Moghul kit. Make it with our usual 3 steps - with a few added twists below.
1 warm moghul kit
500g of lamb pieces or plant equivalent
100g red split lentils
1 medium sized onion
4 cloves of garlic
2 inches of fresh ginger
½ can tinned tomatoes or 2 fresh tomatoes
20g pure butter ghee or unsalted butter
1 tsp tamarind paste
a dash of cream or natural yoghurt
Rinse and soak lentils in a saucepan for 20-30minutes. Leave to the side.
Then, finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with the ghee or butter. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. Add the tamarind paste.
This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Make it yours!
Add the lamb pieces and drained lentils to the curry sauce. Raise the heat for about 3 minutes. Keep stirring until the outside of the lamb is sealed. Add up to 200ml of water, lower heat and simmer until cooked. Once off the heat, add a dash of cream or natural yoghurt for that extra luxurious creaminess.
Optional: finish by garnishing with chopped coriander.
- Serving Size
- 1 serving
- per serving
- 86 grams
- 85 grams
- 124 grams
- 5 grams