Dhansak Bang Curry

 

Dhansak Bang Curry

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 40 Minutes Cook
  • Calories 1586 Calories

Make Dhansak with our usual 3 steps - with a few added twists below.

Tailored to Taste

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. 

Directions

Step 1

Prep it!


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.

Step 1

Step 2

Spice it!


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.

Step 2

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.

Step 3