Dhansak Bang Curry
Dhansak Bang Curry
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Serves 4
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30 Minutes Prep Time
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40 Minutes Cook
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1586 Calories
Make Dhansak with our usual 3 steps - with a few added twists below.
Ingredients
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
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
1586
- Amount/Serving
- % Daily Value
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- Fat 86 g
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- Carbs 85 g
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- Protein 124 g
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- Fiber 5 g
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 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 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.
