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 � lemon 1 pinch of salt 300g rice 2 naan bread

Prep:

1. Preheat oven to 180�C.
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 pot for medium and whole pot for hot), tomato puree, chopped tomatoes, lentils, honey, lemon and salt. Stir well and cover.
5. Place in the oven for 1 - 1� 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 180�C.
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 pot for medium and whole pot 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.

Wine Paring: Bardolino DOC 2017 Italy The Dhansak is a sweet, rich dish, boasting tangy tomato flavours which creep through with every bite. Matching this perfectly is the Danese Bardolino DOC thanks to its intense ruby-red with a distinct aroma of bitter almonds and notes of small red fruits which work well to match those within the dish.

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)