Lamb dhansak

4
2 hours 20 minutes

Ingredients

Lentil and vegetable stew

  • 100g of toor lentils
  • 50g of red masoor lentils
  • 1/2 tsp turmeric powder
  • 1 small potato, peeled and diced
  • 100g of squash, preferably bottle gourd, diced
  • 50g of baby spinach
  • 30g of fenugreek leaves, fresh
  • 2 sprigs of dill
  • salt

Spice powder

  • cassia, one 5cm (2 inch) piece
  • 3 green cardamom pods
  • 3 cloves
  • 1/2 tsp black peppercorns, preferably Telicherry
  • 1 tbsp of coriander seeds
  • 1 tsp cumin seeds
  • 1/4 star anise
  • 1 tsp fennel seeds
  • 1/4 tsp fenugreek seeds

Lamb curry

  • 350g of lamb shoulder, diced
  • 60ml of vegetable oil
  • 2 onions, finely sliced
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tsp red chilli powder
  • 1 tbsp of tomato paste
  • 1 tbsp of tamarind paste

To serve

  • 1 tsp fried garlic flakes
  • dried rose petals

Method

1
To begin, wash the lentils and place in a stewing pot. Add the ground turmeric, potato, squash, spinach, fenugreek and dill
  • 100g of toor lentils
  • 50g of red masoor lentils
  • 1/2 tsp turmeric powder
  • 1 small potato, peeled and diced
  • 100g of squash, preferably bottle gourd, diced
  • 50g of baby spinach
  • 30g of fenugreek leaves, fresh
  • 2 sprigs of dill
2
Add 600ml water, mix well and bring to the boil. Allow to simmer for 1 hour, or until the lentils are well-cooked and soft. Add salt to taste and allow to cool
  • salt
3
Once cooled, use a hand blender to combine to a smooth purée. Add little water if required, and set aside
4
Lightly toast the spices in a hot, dry pan then grind to a fine powder. Set aside
  • 1/4 tsp fenugreek seeds
  • cassia, one 5cm (2 inch) piece
  • 3 green cardamom pods
  • 3 cloves
  • 1/2 tsp black peppercorns, preferably Telicherry
  • 1 tbsp of coriander seeds
  • 1 tsp cumin seeds
  • 1/4 star anise
  • 1 tsp fennel seeds
5
To prepare the curry, heat the oil in a large pan and fry the onions until golden brown, for roughly 20 minutes. Add the ginger and garlic pastes and sauté for a couple of minutes
  • 60ml of vegetable oil
  • 2 onions, finely sliced
  • 1 tbsp of garlic paste
  • 1 tbsp of ginger paste
6
Add the powdered spices, mix well, then add the lamb. Keep mixing on a high heat until the meat is seared well on all sides
  • 350g of lamb shoulder, diced
7
Add the red chilli powder, tomato paste and tamarind paste. Mix well, add 3 cups of water and bring to the boil. Simmer and slow-cook the lamb for roughly 45 minutes, until tender
  • 1 tbsp of tamarind paste
  • 1 tsp red chilli powder
  • 1 tbsp of tomato paste
8
Add the reserved lentil purée and cook for a few minutes to combine well
9
Serve hot, sprinkled with garlic flakes and dried rose petals
  • dried rose petals
  • 1 tsp fried garlic flakes