Ingredients
- 400g boneless PGI Welsh Lamb shoulder or neck, trimmed and cut into cubes
- 1 tbsp rapeseed oil
- 2 onions, peeled and thinly sliced
- 4 garlic cloves, peeled and finely chopped
- 70g fresh root ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 1 whole cinnamon stick
- 3 red chillies, deseeded and finely chopped
- 30g tomato purée
- 2 x 400g cans of chopped tomatoes
- 700ml water
- 200ml reduced fat coconut milk
- 150g dried red lentils
- 50g chana dal lentils or split peas or red lentils
- Large handful of fresh coriander, chopped
- 2 limes, juice
For the mint kefir:
- 200ml kefir or low fat yogurt
- Small handful of fresh mint leaves, roughly chopped
- 2 small plain naan breads, to serve
120
Cooking Time
30
Prep Time
4
Serves
- For the lamb dhansak, heat the oil in a large non-stick frying pan and fry the onions, garlic and ginger until soft and lightly coloured.
- Add the spices and chilli. Cook for one minute.
- Add the lamb, stirring to coat well with the spices. Cook for 4-5 minutes until brown. Add the tomato purée and cook for a further minute.
- Add the chopped tomatoes, 200ml water and the coconut milk. Reduce the heat and simmer gently for 1 hour and 15 minutes.
- Add the lentils and the remaining water. Cook for a further 30 minutes. As the lentils cook they will absorb the liquid. If the mixture looks too dry add a little more water. The curry is ready when the lentils are soft and the lamb is tender and soft.
- Remove the whole cinnamon stick and garnish with the coriander and lime.
- For the mint kefir, whizz together the kefir and mint, or low fat yogurt, in a blender or food processor.
- Divide the curry between the serving bowls. Place the naans and kefir in the middle of the table to share and serve.
