Lamb Dhansak

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

• 750g diced leg of lamb
• 3 onions
• 3 tbsp vegetable /rapeseed/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.

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)

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.