Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

Place the lentils in a large bowl, covered with water, and allow to soak for 15 minutes before cooking.

Meanwhile, dice the lamb and set aside for later.

If you prefer fresh – peel and chop 2 inches of fresh ginger, 5 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

In a bowl, combine BANG!’s spices with 50ml of water. Blend into a smooth, thick paste.

Heat the ghee or butter in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture, then the tomatoes, and continue to cook until you see oils emerging from the sauce.

Once combined, add the tamarind paste and stir through.

Step 3

Make it yours!

Add the diced lamb and lentils to the pan, raising the heat for approximately 2-3 minutes to sear. Stir constantly to combine.

Afterwards, add up to 150ml of hot water, lower the heat, cover the pan and allow to simmer for a further 20-25 minutes until the lamb and lentils are cooked through and the sauce has thickened.

Enrich with natural yoghurt at the end of cooking, and enjoy!

Chef's Tip:
For a thicker sauce, cook for longer allowing the sauce to thicken.