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Lamb dhansak 270 calories per serving

Serves 4

2 large onions chopped
150g can chopped tomatoes
225g butternut squash peeled and diced
1 bunch of fresh coriander chopped
1 bunch of fresh mint chopped
150g split yellow lentils
300g lean lamb cubed
1 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon caster sugar
450ml water
4 tablespoons vinegar
1 teaspoon cumin seeds crushed
salt and pepper to season

(Dried herbs can be used instead of fresh)

Put everything into a large pan, bring to the boil and then simmer for 1 hour or until the lamb and the lentils are tender.
Remove the lamb from the pan and mash the lentils with a potato masher. Put the lamb back into the pan, reheat slightly and serve.
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