Lamb Recipes - Lamb Dansak

Ingredients

• 675g/1 1/2lb boned lamb, cubed

• 45ml/3 5bsp red lentils

• 45ml/3 5bsp yellow split peas

• 45ml/3 tbsp whole green lentils

• 1 small aubergine (eggplant), chopped

• handful of fenugreek, chopped

• 200g/7 oz pumpkin, chopped

• 2 potatoes, peeled and chopped

• 2 onions, chopped

• 1.5ml/1/2 tsp ground turmeric

• salt

• 435ml/3 tbsp oil

• 3 spring onions, sliced

• 2.5ml/1/2 tsp fenugreek seeds

• 5ml/1 tsp cumin seeds

• 10ml/2 tsp ground coriander

• 2.5cm/1 in ginger root, ground

• 5 cloves garlic, crushed

• 15ml/1 tbsp garam masala

• lime-sized ball of tamarind, soaked in 300ml/1/2 pt/1 1/4 cups water

• 10ml/2 tsp ground jaggery, soaked with the tamarind

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Method:

1. Put the meat, pulses, vegetables, turmeric and salt into a heavy based pan and add just enough water to cover. bring to the oil then simmer gently for about 50 minutes until the meat is tender.

2. Remove the meat the puree the pulse and vegetable mixture and return all the ingredients to the pan. Heat the oil and fry the onions until golden brown. Reserve half of them for garnish and add the rest to the meat.

3. Fry the fenugreek and cumin seeds, coriander, ginger rand garlic until well browned then add to the meat wit the garam masala. Extract the pulp from the tamarind, discard the seeds and all the pulp to the meat.

4. Simmer for 10 minutes the garnish with the reserved onions and serve hot with rice and vegetables.