Dhansak Lamb and Red Lentil Recipe
Dhansak Lamb and Red Lentil Recipe
Serves 4
15 Minutes Prep Time
45 Minutes Cook
298 Calories
This Dhansak recipe gets it's creaminess from the lentils and has a great balance between tangy and sweet.
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Ingredients
500g of lamb pieces or plant equivalent (roasted aubergines)
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
Directions
🔥 STEP 1 -
🔥 STEP 2
- Rinse and soak the lentils in a saucepan for 10-15 minutes. Leave to the side.
- Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
🔥 STEP 2
- 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 to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes.
- Top tip: look out for oils emerging from the mixture, then move onto step 3.
🔥 STEP 3
- 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 100ml 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.
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