A very popular Indian dish, the Dhansak is made from meat and lentils, flavored with spices. This curry can be made a day in prior and tastes best when reheated and eaten with steamed rice.
- Prep Time : 30 minutes
- Cook Time : 01h 30min
- Yield : 6
- Lamb shoulder or leg - 1 kg, diced
- Oil - as required
- Onions - 2, finely chopped
- Ginger garlic paste - 30gm
- Red chillies - 2, seeds removed, soaked and blended
- Cardamom Powder - 1/4 tsp
- Cumin powder - 1½ tbsp
- Coriander powder - 1½ tbsp
- Turmeric powder - ½ tbsp
- Tomatoes - 400g, chopped
- Red lentils - 75g, washed and soaked in prior
- Honey - 3 tbsp
- Salt and pepper - as required
Method of Preparation:
- Preheat the oven to about 150C.
- In a large skillet on medium flame, heat the oil and fry the lamb browning them. Remove drain and set aside.
- In the same pan add oil as required on medium high and toss in the onions frying them for 4 to 5 mins or until soft and translucent.
- Reduce flame and add in the ginger garlic and red chillie paste and fry well until cooked well.
- Add in the dry spice powders and fry well for a further 2 to 3 mins.
- Toss in the tomatoes and fry well for 8 to ten mins or until soft and mashed well. Add a little stock or water as required so as to not let the curry burn.
- Once the tomatoes are done add the soaked Red lentils and bring to the boil.
- Add the lamb, sufficient stock or water to cover the lamb. Check seasoning cover and let it boil.
- Once it starts to boil, place in the preheated oven and simmer for an hour or until tender.