Lamb Dhansak RecipeOrigin: India Period: Modern |
Ingredients:
6 tsp Vegetable Oil 
Lamb Dhansak Preparation:Method:First prepare the lamb by dicing the meat into 2.5cm cubes. Add about 5tbsp of oil in a frying pan and place 4 tbsp of reserved curry sauce (as described on p 39). Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets). Heat the vegetable oil in a large frying pan, add the curry sauce and the lentil dal to this and bring to the boil. As soon as this boils add the meat, chilli powder, green chilli and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring. Turn the heat down to a simmer and cook for a further five minutes, stirring occasionally. Take the curry off the heat, allow to settle for a minute and skim-off any excess oil. Now add the garam masala, ground cumin and lemon juice. Return to the heat for tow minutes then serve sprinkled with the chopped coriander. |
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