Lamb Dhansak Curry

I saw this one on TV years ago, and have only just found the recipe scribbled on a piece of paper.

Thankfully I found this online also, as my notes were a little thin on the ground shall we say.

STORE NOTE: The paste will freeze for up to 3 months. Defrost in the fridge or a frying pan (but make sure you cook off all the excess water).

Ingredients

  • 3 tbsp sunflower oil

  • 1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both

  • 2 onions, chopped

  • 25g/1oz fresh root ginger, peeled

  • 4 garlic cloves, peeled

  • 2 red chillies, seeds removed, chopped

  • 10 green cardamom pods

  • 1.5 tbsp ground cumin

  • 1.5 tbsp ground coriander

  • 0.5 tbsp ground turmeric

  • 1 x 400g/14oz can chopped tomatoes

  • 200ml/7fl oz beef stock

  • 75g/2.5 oz red lentils

  • 3 tbsp honey

  • salt and pepper

Directions

  • Preheat the oven to 150C/300F/Gas 3 (130C fan).

  • Heat two tablespoons of oil in a large frying pan. Add the lamb and fry in two batches until browned. Remove from the pan with a slotted spoon and set aside.

  • Add the remaining oil to the pan. Add the onion and fry for 4-5 minutes, or until beginning to soften.

  • Meanwhile, place the ginger, garlic and chilli into a small food processor and blend until finely chopped.

  • Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar (or just buy from the shops). Add to the pan with the remaining spices and the garlic and ginger mixture.

  • Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1.5 - 2 hours, or until tender. Check the seasoning and serve with boiled rice.