SW recipe: Lamb dhansak

Serves 4, ready in 1 hour and 50 minutes


  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 1 carrot, peeled and roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • 1 garlic clove, crushed
  • 2cm piece of root ginger, peeled and finely grated
  • 1 tbsp tandoori spice mix or medium curry powder
  • 1 fresh red chilli pepper, deseeded and finely chopped
  • 500g lean lamb leg steaks, visible fat removed, cut into bite-sized chunks
  • 250g cherry tomatoes
  • 400g can green lentils
  • 300ml boiling lamb stock
  • Salt and freshly ground black pepper
  • Fresh coriander sprigs, to garnish
  • Lime wedges, to serve


Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a medium heat.

Cook the onion, carrot and pepper for 10 mins then add the garlic, ginger, red chilli and spice mix/curry powder and cook for a further two minutes, stirring continuously.

Stir in the lamb, tomatoes, lentils (including the water in the can) and stock.

Season well and bring to the boil. Cover, turn heat down to low and cook for 90 minutes or until the lamb is tender.

Garnish with coriander sprigs and serve hot with lime wedges and boiled basmati rice.

Turn basmati rice into turmeric rice by adding 1/2 teaspoon of turmeric to the water while the rice is cooking.

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