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Scotch Lamb and Aubergine Dhansak

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This popular Indian style dhansak curry with lentils is the perfect weekday supper to warm you up.

How to cook & Ingredients

15 minutes
45 minutes
Serves 4

Ingredients 

500g Scotch Lamb mince

2 tsp garam masala

1/2 tsp hot chilli powder

1 tbsp sunflower oil

1 onion, chopped

2 cm piece root ginger, chopped

1 aubergine, cubed

1 red pepper, seeded and sliced

100g red lentils

400ml hot lamb stock

4 tomatoes, roughly chopped

1 cinnamon stick, broken in half

250g young leaf spinach

Basmati rice and /or naan bread to serve

Cooking Method

watch how

  • Place the lamb in a bowl, sprinkle over the spices and mix well together (if you have time set aside for an hour).

    1
  • Heat the oil in a large pan and cook the onion, ginger, aubergine and pepper for 5 minutes or so until golden. Add the spiced mince and cook for a further 5 minutes.

    2
  • Stir in the lentils, stock, tomatoes and cinnamon stick. Bring to the boil then cover and simmer for 30 minutes until very tender. Add the spinach, and cook for a minute or two until wilted. Serve with rice or naan bread.

    3

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Serving Suggestion

For a lovely cooling raita to serve with this curry, coarsley grate ½ cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 150g natural yogurt, 2 tbsp chopped fresh mint and a crushed garlic clove.

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