- 400g boneless lamb shoulder cubes
- 1 tablespoons rapeseed oil
- 2 onions, peeled and thinly sliced
- 4 garlic cloves, peeled and finely chopped
- 70g fresh root ginger, peeled and finely grated
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 whole cinnamon stick
- 3 red chillies, deseeded and finely chopped
- 30g tomato purée
- 2 x 400g cans chopped tomatoes
- 700ml water
- 200ml reduced fat coconut milk
- 150g dried red lentils
- 50g chana dal lentils, or split peas (can be substituted for just red lentils)
- Large handful freshly chopped coriander
- Juice of 2 limes
For the mint kefir
- 200ml kefir or low fat yogurt
- Small handful fresh mint leaves, roughly chopped
- 2 small plain naan breads
- For the lamb dhansak, heat the oil in a large non-stick frying pan and cook the onions, garlic and ginger until soft and lightly coloured. Add the spices and chillies. Cook for 1 minute.
- Add the lamb, stirring to coat well with the spices and cook for 4-5 minutes until brown. Add the tomato purée and cook for a further minute.
- Add the chopped tomatoes, 200ml of water and the coconut milk. Reduce the heat and simmer gently for 1hr 15 minutes.
- Add the lentils and the remaining water. Cook for a further 30 minutes or until the lamb is soft and tender and the lentils are cooked. If the mixture looks too dry during the cooking process, add a little more water.
- Meanwhile, for the mint kefir, whizz together all the ingredients in a blender or food processor and set aside.
- Remove the cinnamon stick from the curry, garnish with the coriander and lame and serve with the mint kefir and naan bread.
Tips:For extra heat, retain the chilli seeds in the fresh chillies.