D is for Dhansak and chicken update!

It's back to the curry experiments this week, with D being for Dhansak - from my Slimming World Curry Heaven book. I followed the recipe to the letter however I had some left over cooked carrots, turnip, parsnips and cabbage which I used instead of just the carrots - I also transferred it to the top oven of the Rayburn. This uses less heat than the hotplate.

Lamb Dhansak

Ingredients

100g dried red lentils

511g carrots peeled cut into chunks

2 onions peeled and thinly sliced

400g chopped tomatoes

1 tsp turmeric

1 tbsp ground cumin

2tsp ground coriander

2 tsp finely crushed cardamom seeds

Spray light

596g lean lamb leg steaks cubed

2 tsp grated ginger

6 cloves garlic

3 red chilli

2 tsp garam masala

4 tbsp chopped coriander

 

Method

Put lentils carrots onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander, and cardamom seeds. Add garam masala if using powdered version. Add enough water to cover lentils and veg. Simmer gently for about 25 mins til lentils are tender

 

Spray light into pan place on high heat, brown lamb in batches, add ginger, crushed garlic, and red chillies. Cook for a few minutes then add to lentil mixture with 198ml of water.

 

Cover and simmer for 1.5 hours remove cover for final 30 minutes. Stir in garam masala and chopped coriander

 

Serve with rice and additional vegetables or salad if preferred.

 Chicken update! Woop woop! From the left....,Eva, Bev and Mabel or Olwyn........ so next week E will be appropriately Egg recipes/dishes. For more ABC fun follow the link in my sidebar!