Lamb Dhansak

Submitted By:
Al Dente


Background Info:
An Indian curry dish with a blend of hot and sour flavours. No. of Servings:
4-6 Preparation time:
10min(s) Course:
Main Cooking time:
55min(s) Cooking Instructions:
Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden. Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes.
Add the tomatoes, puree and water and season with a little salt and pepper. Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft
Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan. Add the Bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden. Set aside.
Stir the Bramley apple slices into the lamb with the tamarind paste and mint. Cover and simmer for a further 5 minutes. Adjust the seasoning to taste. Serve hot with basmati rice.