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The blend of hot spices, sour flavours and lentils make a dhansak a popular curry. Try serving it with basmati rice and a cooling raiita.
- Preparation time: 10 minutes
- Cooking time: 50–55 minutes
- Serves 4-6
- 2 tbsp vegetable oil
- 2 cloves garlic, sliced
- 2 cm piece root ginger, peeled and chopped
- 1 green chilli, deseeded and chopped
- 1 onion, chopped
- 500 g / 1 lb lamb neck fillet, cubed
- 225 g / 8 oz sweet potatoes, peeled and cubed
- 75 g / 3 oz split red lentils
- 3 tbsp medium curry paste
- 1 x 400 g can tomatoes
- 2 tbsp tomato purée
- 400 ml / 14 fl.oz water
- 25 g butter
- 2 tbsp caster sugar
- 500 g Bramley apples, peeled, cored and sliced
- 1 tbsp tamarind paste (optional)
- 3 tbsp chopped fresh mint
- salt and ground black pepper
- basmati rice to serve
- Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden.
- Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes.
- Add the tomatoes, puree and water and season with a little salt and pepper.
- Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft.
- Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan.
- Add the bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden.
- Set aside.
- Stir the bramley apple slices into the lamb with the tamarind paste and mint.
- Cover and simmer for a further 5 minutes.
- Adjust the seasoning to taste.
- Serve hot with basmati rice.