Lamb Dansak
Ingredients
3 tbsp sunflower oil
1kg diced lamb shoulder or leg.
2 large onions chopped.
25g fresh root ginger peeled.
4 garlic cloves peeled.
2-4 dried red chillies
10 green cardamom pods
1 ½ tbsp ground cumin
1 ½ tbsp ground coriander
½ tbsp ground turmeric
1 x 400g can chopped tomatoes.
200ml beef stock
75g red lentils
3 tbsp honey.
Salt & pepper to taste.
Cooking Steps
Step 1
Preheat the oven 150c/300F/gas mark 3 (130c fan)
Brown the lamb in 2 tbsp oil – cook in batches and set aside. Boil red lentils in water until soft.
Place chopped onions, ginger, garlic, crushed cardamom seeds, ground spices and chillies in a blender – grind in a little water.
Step 2
Add remaining oil to the saucepan. Fry the ground masala until cooked. Add the meat and fry some more.
Add chopped tomatoes and beef stock and cooked lentils to the meat. Bring to the boil.
Cover the pan and cook in the oven for 1 1/2 hrs – 2hrs until the meat is tender.
Serve: with boiled rice or pulao.