Lamb Dhansak®

Basic sauce page/Lamb dhansak with lentil dhall. ®

  This delicious lamb curry is combined with lentil dhal. Lentil dhal has to be cooked 
  separately then added. the extra work is a worthwhile task.
              Ingredients
	
 3 tbsp vegetable oil
 235ml/8-floz curry sauce (click on search button and type basic sauce)

 450g/1-1b pre-cooked lamb (click on search button and type pre cooked meats)
 ½ tsp salt
 ½ tsp chilli powder
 1 green chilli finely chopped
 1½ tsp garam masala
 1 tsp ground cumin
 2 tbsp lemon juice
 1 tbsp finely chopped 
 Fresh green coriander
 
 2 cups lentil dhal (Recipe Below)
 
                                 Method
	       
 First make the dhal, the recipe below this one.
 
 Heat the oil in a large deep frying pan, add the
 curry sauce and lentils dal and bring to the boil.

 Without turning down the heat, add the lamb, salt, 
 chilli powder and green chilli.
 Stir well and continue to cook on a high heat for 
 about 5 minutes, stirring now and again.

 Stir in the garam masala, ground cumin and 
 lemon juice.  

 Serve sprinkled with green coriander.

Lentil Dhal

Basic sauce page/Lentil Dhal  ®
 

              Ingredients
	
 4-oz  red lentils
 1 pint of hot  water
 1 tsp salt
 2-oz onion chopped
 2 garlic paste
 4 tbsp melted ghee
 pinch of turmeric
 ½ tsp garam masala
 2-oz tomato chopped
 2 tsp finely chopped fresh green coriander
                      Method
   
 Rinse the lentils and put them in a saucepan with the hot water, 
 add the salt and bring to the boil.
 
 Turn down the heat and simmer uncovered, skimming off the 
 froth that collects at the top for the first 20 minutes or so of 
 cooking. After this stage, the pan should be partly covered.
 
 Cook, stirring occasionally, for a total of 1 hour, at the end of 
 which time you will have a pale yellow, soup-like consistency.
 
 While the dal is cooking, fry the onion and garlic in ghee until
 the onions are pale brown.  Add the turmeric and garam masala 
 to the onions and cook for a few seconds.
 
 Stir the onion mixture into the cooked lentils. Serve hot, sprinkled 
 with chopped tomato and green coriander.