Easy Lamb Dhansak
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr 40 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
375 kcal
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Course
Main Course
Easy Lamb Dhansak
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Love the lamb dhansak you get in your local curry restaurant? Now you can make it at home with this easy peasy Homemade Lamb Dhansak fakeaway recipe!
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Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon dried chili flakes
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric
- 2 teaspoons garam masala
- 400 g canned tomato chopped
- 400 ml water (use the empty tomato tin to measure this – 1 tin=400ml)
- 100 g red lentils
- salt to taste
- black pepper to taste
- 600 g lamb leg diced
- 1 red bell pepper chopped into bitesize pieces (See Note 1
- 1 green bell pepper chopped into bitesize pieces (See Note 1
- 2 tablespoons Coriander leaves roughly chopped - plus extra for garnish, fresh, aka cilantro
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Place the oil and diced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
- Add the garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala, and gently fry, stirring frequently, for 1 minute.
- Add the tinned tomatoes, water, lentils, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
- Put a lid on the pan and place in your preheated oven (see Note 2).
- Cook the curry in the oven for 1 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
- Remove from the oven and stir in the fresh coriander (cilantro).
- Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.
Notes
- Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
- I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
98mg
(33%)
Sodium
261mg
(11%)
Potassium
1052mg
(22%)
Fiber
11g
(44%)
Sugar
6g
(12%)
Vitamin A
1339IU
(27%)
Vitamin C
76mg
(84%)
Calcium
85mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 98mg | 33% |
| Sodium | 261mg | 11% |
| Potassium | 1052mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 6g | 12% |
| Vitamin A | 1339IU | 27% |
| Vitamin C | 76mg | 84% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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