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Lamb Dhansak
A mild, sweet, and rich Indian curry made with lamb, lentils, and spices, baked until tender.
Indian
Lamb
Main Course
Curry
Slow Cook
Estimated Nutrition
Calories
602.5
kcal / serving
3615 kcal total
Carbs
26.4
g
per serving
158.4 g total
Fat
39.2
g
per serving
235.1 g total
Protein
37.1
g
per serving
222.4 g total
Cook Time
120
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
GrainsCereals
1
unit
Boiled Rice
To serve
LegumesPulses
75
g
Red Lentils
Liquids
200
ml
Beef Stock
Meat
1000
g
Lamb
Shoulder or leg, diced
NutsSeeds
4
clove
Garlic
Peeled
10
pod
Green Cardamom
Seeds removed and ground
1.5
tbsp
Ground Cumin
1.5
tbsp
Ground Coriander
0.5
tbsp
Ground Turmeric
1
unit
Salt
To taste
1
unit
Pepper
To taste
OilsFats
3
tbsp
Sunflower Oil
Other
3
tbsp
Honey
Vegetables
2
piece
Onion
Chopped
25
g
Ginger
Fresh root, peeled
2
piece
Red Chilli
Seeds removed, chopped
400
g
Chopped Tomatoes
Canned
Method
1
Preheat the oven to 150°C.
2
Heat 30ml of oil in a frying pan and brown the lamb in batches.
3
Remove lamb and fry chopped onions for 5 minutes until soft.
4
Blend ginger, garlic, and chilli in a food processor until fine.
5
Grind cardamom seeds and add to the pan with remaining spices and the garlic mixture.
6
Add remaining ingredients and lamb, then simmer covered in the oven for 90 to 120 minutes.
7
Season to taste and serve with rice.