Want more images or videos?

Request additional images or product details

Lamb Dhansak

£3.25
Cook
Cook 30 mins
Country
India
Dietary
GF
Includes
Veg Option
Prep
Prep 15 mins
Region
Mumbai
Serves
Serves 4 (or 2 twice)
  • FREE Returns
  • FREE Fast UK Shipping
Accepted payments

Do you have a question about our recipes or the subscription service? Looking to buy a gift and want to add a gift message?

Product Details

Combining influences from both Persian and Gujarati cuisine, Dhansak is an iconic staple of Indian cooking and a firm favourite amongst foodies the world over. Combining soft lentils with juicy vegetables, tender meat and gentle spices, this wonderful dish is slow-cooked to offer a tender, hearty bite in every mouthful; perfect for warming up a cold night, or for when you fancy something with a little more gusto.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 6 Tyga Masala No. 2 Tyga Masala No. 14

You will need to buy: 750g diced leg of lamb 3 onions 3 tbsp vegetable oil/rapeseed oil/olive oil 1 tbsp tomato puree 100g canned chopped tomatoes 75g red split lentils 1 tbsp honey (or sugar) Juice of 1/2 lemon 1 pinch of salt 300g rice 2 naan bread

Prep:

  1. Preheat oven to 180C.
  2. Remove all excess fat from the diced lamb.
  3. Finely dice the onions.

Cook:

  1. In a casserole dish with a lid, heat the oil and add the onions and Ginger & Garlic Paste. Stir continuously, on a high heat, for 4 minutes.
  2. Add Tyga Masala No. 6 and the lamb. Cook until the meat is browned.
  3. Add 750ml water and bring to the boil.
  4. Add Tyga Masala No. 2, Tyga Masala No. 14 (1/2 sachet for medium and whole sachet for hot), tomato puree, chopped tomatoes, lentils, honey, lemon and salt. Stir well and cover.
  5. Place in the oven for 1 - 1.5 hours until the lamb is tender. Check occasionally and add a little water to the sauce, if needed, throughout cooking.

Vegetarian:

Aubergine Dhansak

Prep

  1. Preheat oven to 180C.
  2. Peel and chop 1 butternut squash into 2.5cm cubes.
  3. Chop 1 aubergine into 2.5 cm cubes.
  4. Finely dice the onions.

Cook

  1. In a casserole dish with a lid, heat the oil and add the onions, salt and Ginger & Garlic Paste. Stir continuously, on a high heat, for 4 minutes.
  2. Add Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14 (1/2 sachet for medium and whole sachet for hot),and the vegetables and cook for 2 mins, continuously stirring.
  3. Add 750ml water and stir and bring to the boil.
  4. Add tomato puree, chopped tomatoes, lentils, sugar and lemon. Stir well and cover.
  5. Place in the oven for 45 mins or until the vegetables are tender. Check occasionally and add a little water to the sauce, if needed, throughout cooking.

Switch it up: try using beef.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 14: (Kashmiri Chilli, Garlic powder)

Related Products