Lamb dhansak

Ingredients

• 100 g red lentils
• 500 g butternut squash peeled and chopped into chunks
• 2 onions roughly chopped
• 400 g tin chopped tomatoes
• 1 tsp turmeric
• 1 1/2 tsp cumin seeds
• 1 1/2 tsp coriander seeds
• 4 cardamom pods squashed
• oil
• 400 g lean diced lamb
• a thumb-sized piece root ginger finely chopped
• 4 cloves garlic crushed
• 2-3 green chillies sliced (take out the seeds if you don’t want it too hot)
• 1 tsp garam masala
• a small bunch coriander chopped
• to serve chapatis or steamed basmati

Instructions

1. 1

   Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.

2. 2

   Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.

3. 3

   Heat 1 tbsp oil in a pan, add the lamb in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.