Lamb Dhansak

This is a really fragrant curry recipe due to all the fresh herbs and use of tamarind paste. Easy and so tasty. 

This and many curries can be made in advance then reheated. It often tastes better that way - and makes it a good choice for serving to friends as you don't have to cook it while they are there!

Serves 4

Preheat oven to 140c or 120c fan or 275f

100g yellow split peas
75g red lentils
1 tsp coriander seeds
1/2 tsp cumin seeds
5 cardamon pods (open husk and use seeds only)
4 cloves
1 tsp fennel seeds
pinch fenugreek seeds
1/2 tsp ground cinnamon
1tsp ground turmeric
ground pepper
1 tbsp veg or olive oil
2 small onions or 1 and half large onions chopped finely

6 cloves garlic crushed

1 tbsp finely grated root ginger (peel removed)

750g lamb shoulder diced (the butcher will do this for you if you ask)

100g fresh tomatoes chipped roughly

1 tbsp of each: green chilli, fresh dill, fresh mint and fresh coriander

(Extra chilli and herbs to sprinkle over the top to serve)

1 tbsp tamarind paste

2 tsp salt or to taste

Serve with brown rice and peshwari naan - search recipe above right search box

Method

Wash lentils and split peas. Place in a lidded pan with hot water to cover and half depth again. Bring to a boil for 5 mins and skim off the scum. Then reduce the heat, cover an simmer for 15 mins (check they are not simmering dry, add water if necessary). Once soft, leave to one side. Drain off any water if there is excess.

Using a pestle and mortar grind the whole spices then add the ground spices.

Heat the oil in a large casserole dish. Add onions and cook for 10 mins, stirring often until slightly browned.

Add the garlic, ginger and spice mix and cook for 2 mins stirring.

Add the lamb and stir round until starting to brown a little.

Add tomatoes and cook for 5 mins stirring every now and again.

Add the chilli and fresh herbs and tamarind paste.

Ladle the lentils into the casserole dish. Bring the whole things to a simmer then cover and cook in the oven for 1 hour. (if too dry add a little water). Check the lamb at this point. It it is still a little tough return to oven for another 15-30 mins until falling apart.

To thicken the sauce scoop some of the  lentils out and blitz them in nutribullet then return. If sauce needs thinning add a little water and stir well until happy with consistency. Removing the lid and allowing to bubble away will also thin the sauce but be sure it isn't sticking on the bottom.

Taste and add salt if necessary, more freshly chopped chilli (for heat) or tamarind (for sourness).

To serve sprinkle with chopped herbs and chopped green chilli.

Enjoy!