Lamb Dhansak recipe
information
Doddy is a vegetable widely available in Indian supermarkets and grocers' stores.
ingredients
400 g (14 oz) red lentils, washed
pumpkin, peeled and cut into 2.5 cm (1 in) pieces
350 g (12 oz) doddy, peeled and cut into 2.5 cm (1 in) pieces
1 medium potato, peeled and diced
1 medium onion, chopped
5 g (1 tsp) ground turmeric
10 g (2 tsp) salt
3 medium tomatoes, chopped
675 g (1 1/2 lb) lamb, cut into 2.5 cm (1 in) cubes
50 ml (2 fl oz) oil
2.5 cm (1 in) ginger, grated
3 cloves garlic, crushed
3 dried red chillies, ground
7 g (1 1/2 tsp) ground coriander
7 g (1 1/2 tsp) ground cumin
2.5 g (1/2 tsp) ground mustard
2.5 g (1/2 tsp) fenugreek seeds, ground
pumpkin, peeled and cut into 2.5 cm (1 in) pieces
350 g (12 oz) doddy, peeled and cut into 2.5 cm (1 in) pieces
1 medium potato, peeled and diced
1 medium onion, chopped
5 g (1 tsp) ground turmeric
10 g (2 tsp) salt
3 medium tomatoes, chopped
675 g (1 1/2 lb) lamb, cut into 2.5 cm (1 in) cubes
50 ml (2 fl oz) oil
2.5 cm (1 in) ginger, grated
3 cloves garlic, crushed
3 dried red chillies, ground
7 g (1 1/2 tsp) ground coriander
7 g (1 1/2 tsp) ground cumin
2.5 g (1/2 tsp) ground mustard
2.5 g (1/2 tsp) fenugreek seeds, ground
method
1. Put the lentils, pumpkin, doddy, potato, onion, turmeric and salt in a large saucepan, and add enough water to cover it by 3.75cm (1 1/2 in).
2. Bring to the boil and simmer until tender.
3. Add the tomatoes and cook for a further 10 minutes. Pass the lentils and vegetables through a sieve and put aside.
4. Boil the meat in a little water for about 45 minutes until tender. Put aside.
5. Heat the oil in a large saucepan over a medium heat.
6. Add all the spices and fry for 1 - 2 minutes, stirring constantly, so that they do not stick.
7. If necessary, sprinkle on a few drops of water to prevent the spices from burning.
8. Add the lentils and lamb and simmer on a low heat for about 30 minutes. (The lentils should be quite thick.)
2. Bring to the boil and simmer until tender.
3. Add the tomatoes and cook for a further 10 minutes. Pass the lentils and vegetables through a sieve and put aside.
4. Boil the meat in a little water for about 45 minutes until tender. Put aside.
5. Heat the oil in a large saucepan over a medium heat.
6. Add all the spices and fry for 1 - 2 minutes, stirring constantly, so that they do not stick.
7. If necessary, sprinkle on a few drops of water to prevent the spices from burning.
8. Add the lentils and lamb and simmer on a low heat for about 30 minutes. (The lentils should be quite thick.)
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
