hazysummer
Full Member
Made this tonight - it's an old fave I'd forgotten. This is a super tasty curry, which tastes more complex than the ingredients might suggest - I think it could be a good starting point for a curry newbie, as you don't need to buy too many spices.
I made it using 1 tsp sugar, 1 tbsp oil, 1 tbsp Pataks Rogan Josh paste and 350g pumpkin - not sure how bad the paste is but even if it's 4 per tbsp - it still comes in at 2 syns per portion.
I think it could be really good made with chicken thighs instead, or with root veggies.
Lightning Lamb Dhansak - Ainsley Harriot
Ingredients
500g/1lb2oz cubed lamb
2 tbsp garam masala
30-45ml/2-3 tbsp vegetable oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
200g/7oz diced pumpkin or squash
100g/4oz red lentils
600ml/1 pint hot vegetable stock
1 tbsp curry paste
1 tbsp tamarind paste
25g/1oz caster sugar
salt and freshly ground black pepper
2 tbsp freshly chopped fresh mint and coriander
juice of 1 lemon
pilau rice, to serve
Method
1. Toss the lamb in the garam masala. Heat 1 tbsp/15ml/½fl oz of the oil
in a large pan and quickly brown the lamb. Transfer to a plate and set
aside.
2. Add a little more oil to the pan, then cook the onions, garlic and
pumpkin or squash for 5 minutes until softened and beginning to brown.
3. Now add the lentils, stock, curry paste, tamarind paste and sugar and
return the lamb to the pan. Bring to the boil, cover and simmer for
25-30 minutes, stirring occasionally, until the mixture is thickened and
the ingredients and lovely and tender.
4. Check the seasoning, then stir in the mint or coriander and lemon
juice, to taste. Serve with pilau rice
Ingredients
500g/1lb2oz cubed lamb
2 tbsp garam masala
30-45ml/2-3 tbsp vegetable oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
200g/7oz diced pumpkin or squash
100g/4oz red lentils
600ml/1 pint hot vegetable stock
1 tbsp curry paste
1 tbsp tamarind paste
25g/1oz caster sugar
salt and freshly ground black pepper
2 tbsp freshly chopped fresh mint and coriander
juice of 1 lemon
pilau rice, to serve
Method
1. Toss the lamb in the garam masala. Heat 1 tbsp/15ml/½fl oz of the oil
in a large pan and quickly brown the lamb. Transfer to a plate and set
aside.
2. Add a little more oil to the pan, then cook the onions, garlic and
pumpkin or squash for 5 minutes until softened and beginning to brown.
3. Now add the lentils, stock, curry paste, tamarind paste and sugar and
return the lamb to the pan. Bring to the boil, cover and simmer for
25-30 minutes, stirring occasionally, until the mixture is thickened and
the ingredients and lovely and tender.
4. Check the seasoning, then stir in the mint or coriander and lemon
juice, to taste. Serve with pilau rice
I made it using 1 tsp sugar, 1 tbsp oil, 1 tbsp Pataks Rogan Josh paste and 350g pumpkin - not sure how bad the paste is but even if it's 4 per tbsp - it still comes in at 2 syns per portion.
I think it could be really good made with chicken thighs instead, or with root veggies.
