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Scotch Lamb Dhansak

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Add a bit of variety to your weekly mealplan with our Scotch Lamb Dhansak. This spicy lamb curry is best cooked low and slow making it an ideal weekend meal which is guaranteed to please even the fussiest of diners.

How to cook & Ingredients

30 mins
2 hours
4

Nutritional Information Per Serving

Energy

492 kcal

Fat

17g

Sat Fat

7g

Carbs

42g

Sugars

13g

Fibre

10g

Protein

37g

Salt

0.29g

Ingredients 

400g boneless Scotch Lamb shoulder, trimmed of fat and cut into cubes

1 tablespoon Scottish rapeseed oil

2 onions, peeled and thinly sliced

4 garlic cloves, peeled and finely chopped

70g fresh root ginger, peeled and finely grated

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 whole cinnamon stick

3 red chillies, deseeded and finely chopped

30g tomato purée

2 x 400g cans chopped tomatoes

700ml water

200ml reduced fat coconut milk

150g dried red lentils

50g chana dal lentils (or can be substituted for red lentils)

Large handful freshly chopped coriander

Juice of 2 limes

For the mint kefir:

200ml kefir (can be substituted for low fat yogurt)

Small handful fresh mint leaves, roughly chopped

To serve:

2 small plain naan breads

Cooking Method

For the Scotch lamb dhansak:

  • Heat the oil in a large non-stick frying pan and fry the onions, garlic and ginger until soft and lightly coloured.

    1
  • Add the spices and chilli. Cook for 1 minute.

    2
  • Add the lamb, stirring to coat well with the spices. Cook for 4-5 until brown. Add the tomato purée and cook for a further minute.

    3
  • Add the chopped tomatoes, 200ml water and the coconut milk. Reduce the heat and simmer gently for 1hr 15 minutes.

    4
  • 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.

    5
  • Remove the whole cinnamon stick and garnish with the coriander and lime.

    6

For the mint kefir

  • Whizz together the kefir and mint, in a blender or food processor.

    1

To serve:

  • Divide the curry between the serving bowls. Place the naans and kefir in the middle of the table to share and serve.

    1

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Serving Suggestion

Tip: For additional heat, retain the chilli seeds in the fresh chillies.

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  • Excellent basic Dhansak recipe. Easy to follow
    Mr Jeremy P Turner
  • Brill, easy to follow recipe.
    Ross Porter
  • Will be trying soon the flavours will be totally lush
    Margaret Gallagher

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