Lamb Dhansak.
Ingredients.
675g / 1 1/2 lbs of lean lamb cut into 4cm / 1 1/2 inch cubes.
250g / 8oz of channa dhal.
250g /8oz of moong dhal.
1.2 litres / 2 pints of water.
175g / 6oz of ghee.
2 large onions peeled and sliced.
4 garlic cloves peeled and sliced.
6 cloves.
6 cardamom pods.
1 1/2 teaspoons of ground ginger.
2 teaspoons of garam masala.
2 1/2 teaspoons of salt.
500g / 1 lb of whole leaf spinach.
4 large tomatoes chopped.
Fried onion rings to garnish.
Method.
1. Wash the dhals, place them in a large saucepan add the water bring to the boil, then cover and simmer for 15 minutes.
2. Meanwhile, melt the ghee in a heavy pan, add the onions and garlic and fry gently for about 5 minutes until soft. Add the cloves, cardamom pods,ginger, garam masala and salt and fry for a further 3 minutes stirring constantly.
3. Add the lamb and fry until browned on all sides, then remove from the pan with a slotted spoon and drain on kitchen paper.
4. Add the spinach and tomatoes to the pan and fry gently for 10 minutes stirring occasionally.
5. Mash the dhals in the cooking water then stir into the spinach mixture. Return the lamb to the pan, cover with a tight fitting lid and simmer for 45 minutes until the meat is tender, serve garnished with fried onion rings.
Serves 4.
