Lamb and aubergine dhansak

    3 hours 5 min

    A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chappatis.

    20 people made this

    Serves: 4 

    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • ½ tsp black mustard seeds
    • 4 cardamom pods, seeds only
    • 1 tsp crushed dried chillies
    • 400g lean leg of lamb, cut into 2.5cm cubes
    • 1 tbsp vegetable oil
    • 1 onion, sliced
    • 2 red peppers, deseeded and cut into 2cm chunks
    • 1 aubergine, cut into 2cm chunks
    • 100g red split lentils
    • 400ml lamb or vegetable stock
    • 1 cinnamon stick
    • TO GARNISH 25g toasted flaked almonds

    Prep:2hr30min  ›  Cook:35min  ›  Ready in:3hr5min 

    1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chillies. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.
    2. Heat the oil in a large pan or flameproof casserole and fry the onion, peppers and aubergine for about 10 minutes, stirring occasionally, to soften.
    3. Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to the boil, then stir, reduce the heat and cover. Simmer gently for 30–35 minutes until the meat is tender. Serve scattered with toasted almonds.

    cook's tip

    Curries improve in flavour if made ahead, allowing time for the flavours to mingle. Chill, then reheat gently until thoroughly heated through.

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