Name: Lamb dhansak
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 1 onion, chopped; 350g diced lambs leg; 2 carrots, chopped; 4 cloves garlic, crushed; 3cm fresh ginger root, grated; 100g red lentils; 1 low-salt lamb or chicken stock cube in 400ml boiling water; 1 x 400g tin chopped tomatoes; 1 tbsp mild curry paste; 1-2 sweet potatoes, (400g) peeled and chopped; 1 aubergine, chopped; 20g fresh coriander, roughly chopped

A medium-spiced curry made with lamb, vegetables and lentils in a rich, thick sauce that’s packed with flavour.

Serves

Prep

15 minutes

Cook

1 hour 30 minutes

Each 421g serving contains (excludes serving suggestion)

KCal

417

Carbs

46.3g

Fibre

10.6g

Protein

27.7g

Fat

11.1g

Saturates

3.4g

Sugars

16.6g

Salt

0.59g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil

1 onion, chopped

350g diced lambs leg

2 carrots, chopped

4 cloves garlic, crushed

3cm fresh ginger root, grated

100g red lentils

1 low-salt lamb or chicken stock cube in 400ml boiling water

1 x 400g tin chopped tomatoes

1 tbsp mild curry paste

1-2 sweet potatoes, (400g) peeled and chopped

1 aubergine, chopped

20g fresh coriander, roughly chopped

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Method

Step 1

Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.

Step 2

Add the lamb and cook for a further 4-5 minutes, until well browned. Add the carrots, garlic and ginger and cook for a further 2-3 minutes, stirring regularly.

Step 3

Add the lentils, stock, tomatoes and curry paste and mix well. Bring to the boil, add a lid, reduce the heat, then simmer for 1 hour.

Step 4

Add the sweet potato and aubergine, mix and cover again. Simmer for a further 20 minutes.

Step 5

Check the lamb is tender. If not, simmer for another 10-15 minutes. Stir in the fresh coriander, saving a little for the top, and serve.

Recipe tips

You can make this dish with any lean meat, such as beef or pork.
For a speedy version, use cubed chicken or turkey and simmer for 15 minutes instead of 1 hour, before adding the sweet potato and aubergine.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.

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Lamb dhansak

Ingredients