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Wednesday 3 September 2014

The Big Glut Recipe – September

Dash off a lamb dhansak and dine in

This Ainsley Harriott inspired dhansak is a perennial winner and made in next to no time. It has become a mainstay alternative to dining out or taking away and is probably a lot healthier, serving four, or two with two for the freezer. Great for butternut squash you’ve grown or simply pick one up when you shop. 

  • 500g/1lb 2oz cubed lamb
  • 2tbsp garam masala
  • 30-45ml/2/3 tbsp vegetable oil
  • 2 onions thinly sliced
  • 2 garlic cloves thinly sliced
  • 200g/7oz butternut squash diced to 2cm cubes
  • 100g/4oz red lentils
  • 600ml/1 pint hot vegetable stock
  • 1 tbsp Madras curry paste (Patak’s is good)
  • 1 tbsp tamarind paste
  • 25gm/1oz caster sugar
  • Salt and freshly ground black pepper
  • Juice of a lemon
  • 2 tbsp freshly chopped coriander
  • Basmati pilau rice to serve
The more you make this the more you can adjust your ingredients, increase your curry paste for more heat or use a milder one for less heat. Just toss the lamb in the garam masala to coat it. Get 1 tbsp of the oil hot in a large pan or wok and quickly brown the lamb. Don’t let it burn, add a bit more oil or a drop of water to stop the spice sticking. Remove and set aside. 

Add some more oil and cook the onions, pumpkin and garlic until softening and browning, about five to seven minutes. Add in the curry paste and the lentils and fry for a minute, add the stock, tamarind paste and sugar together with the lamb, bring it all to the boil, reduce the heat, cover and simmer for 25 to 30 minutes, giving it the occasional stir so it doesn’t stick. That’s it. Serve with the rice. Delia Smith’s Online spiced pilau rice recipe goes well. Name dropping again.

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