Printer Friendly


Lamb and lentils are perfect together and our version of the popular dhansak is deliciously hot, with a hint of sourness provided by the lime juice. You can reduce the amount of chillies if you like a milder curry. Serve with rice.

Trim the lamb, discarding any really hard lumps of fat and sinew. You need a bit of fat to add flavour and succulence to the meat. Cut the lamb into chunks of about 3cm. Season with a little salt and pepper.

Heat a tablespoon of the sunflower oil in a large flameproof casserole dish and fry the lamb over a high heat for 4-5 minutes or until lightly browned on all gently over a medium-low heat for 15 minutes until they are softened and lightly browned, stirring occasionally. Preheat oven to 180degC/fan 160degC/gas 4. Add the garlic, chillies and ginger to the casserole dish with the onions and cook for 2 minutes more, stirring. Spoon in the curry paste and stir well over a medium heat for 2 minutes. Add the lentils, salt, bay leaves and water, then put the lamb back in the pan and stir until the ingredients are thoroughly combined.

Bring to a gentle simmer, then take the casserole dish off the heat.

Cover the surface of the curry with a piece of baking parchment, pop a lid on top and put it in the oven to cook for 1 hour. Just before the hour is up, peel the butternut squash and remove the seeds. Cut the squash into rough 3cm chunks.

Take the casserole dish out of the oven and stir the squash and lime juice into the curry. Cover with baking parchment and the lid and continue to cook for a further 45 minutes or until the lamb and squash are very tender and the sauce is thick.

Serve with spoonfuls of yoghurt and chopped coriander and rice or naan bread.

SERVES 6 ? 800g boneless lamb leg meat ? 2 tbsp sunflower oil ? 2 medium onions, finely sliced ? 4 garlic cloves, crushed ? 2 plump green chillies, finely chopped (deseed if you like a milder curry) ? 25g chunk of fresh root ginger, peeled and finely grated ? 4 tbsp medium curry paste ? 150g red lentils, rinsed and drained ? 1 tsp flaked sea salt, plus extra for seasoning ? 2 bay leaves ? 800ml water ? 1 small butternut squash (about 500g) ? freshly squeezed juice of 1 lime (about 2 tbsp) ? freshly ground black pepper ? plain natural yoghurt and chopped coriander, for serving
COPYRIGHT 2014 Scottish Daily Record & Sunday
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2014 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Sunday Mail (Glasgow, Scotland)
Article Type:Recipe
Date:Mar 30, 2014
Next Article:PAD THAI.

Terms of use | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters