Lamb Dhansak

Great sweet and sour curry with a lentil sauce. This version is so tasty.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 120 Minutes Cooking Time 150 Minutes

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
4 cardamom pods
5 cm cinnamon stick
1/2 tablespoon black peppercorns
2 bay leaves
1/2 teaspoon black mustard seeds
1 dried habanero chilli
500g Lamb cubed
2 tablespoon Vegetable Oil for frying
75g green lentils
75 g red lentils
1 teaspoon turmeric
1/4 teaspoon ground fenugreek
1/2 tablespoon brown sugar
550 ml meat stock
550 ml water
Salt to taste
2 teaspoon Garam Masala
1 Bunch fresh coriander finely chopped
Grind the whole spices and chilli together.
Thoroughly coat the chicken with the spices and leave to marinade for at least four hours.
Remove the lamb from the ground spice.
Heat half the oil in a large saucepan and add the ground spice and lentils turmeric and fenugreek.
Fry for 2 minutes.
Add the brown sugar stock and water and season with salt.
Bring to the boil cover and gently simmer for 30 minutes stirring occasionally to make sure it does not stick.
Meanwhile heat the remaining oil in a large pan.
Add your lamb in batches and turn in the fat to brown it.
Remove from the heat once the lamb is well browned.
When the lentils are ready add the chicken.
Cover and simmer for a further 30 minutes.
Add a little more water to loosen as required.
Mix in the Garam Masala and remove from the heat.
Just before serving stir in the chopped fresh coriander.