Indian Style Lamb, Potato & Aubergine Dhansak Curry

Indian Style Lamb, Potato & Aubergine Dhansak Curry
Prep in Prep in:
20 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
KCAL 384 18%
Fat 9.3g 13%
Sat Fat 2.8g 14%
Salt 0.60g 10%
Sugar 9.8g 10%

Method

  1. Heat a large flameproof casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
  2. Add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
  3. Cover and simmer for 30 minutes.
  4. Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.

Ingredients

300g baby potatoes, halved

Olive oil

2 medium onions, peeled and sliced

2 garlic cloves, peeled and crushed

1 x 2.cm piece fresh ginger, peeled and grated

2 dry, whole red kashmiri chillies

1 tablespoon ground chilli powder

1 teaspoon ground turmeric

2 tablespoon ground garam masala

½ aubergine, cut into cubes

1 x 320g pack lean lamb chops, trimmed and bone in

200ml water

2 fresh bay leaves

1 x 400g can chopped tomatoes

100g red split peas

Extra garam masala, to garnish

Fresh coriander leaves and low fat yogurt, to serve

300g baby potatoes, halved Olive oil 2 medium onions, peeled and sliced 2 garlic cloves, peeled and crushed 1 x 2.cm piece fresh ginger, peeled and grated 2 dry, whole red kashmiri chillies 1 tablespoon ground chilli powder 1 teaspoon ground turmeric 2 tablespoon ground garam masala ½ aubergine, cut into cubes 1 x 320g pack lean lamb chops, trimmed and bone in 200ml water 2 fresh bay leaves 1 x 400g can chopped tomatoes 100g red split peas Extra garam masala, to garnish Fresh coriander leaves and low fat yogurt, to serve

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