Ingredients
3 tablespoons sunflower oil
1 kg/2lb 4 oz cubed lamb or leg, or a mixture of both
2 onions , chopped
25g/1oz fresh ginger root , peeled
4 cloves of garlic, peeled
2 red peppers , seeded and chopped
10 green cardamom pods
1 ½ tablespoon ground cumin
1 ½ tablespoon ground coriander
½ teaspoon ground turmeric
1 x 400g/14oz can chopped tomatoes
200ml/7fl oz beef broth
75g / 2 ½ oz red lentils
3 tablespoons honey
salt and pepper
to serve
boiled rice
Method of Preparation
Preheat the oven to 150C/300F/Gas 3 (fan 130C ) .
Heat two tablespoons oil in a large skillet. Add the lamb dhansak and fry in two batches until golden . Remove from pan with a slotted spoon and reserve .
Technique: Browning meat
Browning meat
See data sheet
1:06 minutes
Add the remaining oil in the pan. Add onion and sauté for 4-5 minutes, or until it begins to soften ; Best recipes : Mary Berry Lamb dhansak .
Meanwhile, place the ginger, garlic and pepper in a food processor and blend until finely chopped ; Best recipes : Mary Berry Lamb dhansak .
Bash the cardamom pods with the end of a roller to separate the envelopes and remove the seeds and grind to a fine powder in a mortar. Add to the pan with the spices and the remaining garlic and ginger mixture ; Best recipes : Mary Berry Lamb dhansak .
Add remaining ingredients to the pan and add the lamb dhansak . Bring to a boil , cover and place in the oven to cook for 1 ½ to 2 hours or until tender . Check the seasoning and serve with boiled rice ; Best recipes : Mary Berry Lamb dhansak .
Best recipes : Mary Berry Lamb dhansak .
