Lamb dhansak ( parsi cuisine )

Ingredients

• 100 g red lentils
• 500 g butternut squash , peeled and chopped into chunks
• 2 onions roughly chopped
• 400 g tin chopped tomatoes
• 1 teaspoon turmeric
• 1½ teaspoon cumin seeds
• 1½ teaspoon coriander seeds
• 4 cardamom pods , squashed
• Oil
• Water for cooking
• 400 g lean diced lamb
• Thumb-sized piece root ginger , finely chopped
• 4 garlic cloves , crushed
• 2-3 green chillies , sliced
• 1 teaspoon garam masala powder
• Small bunch coriander , chopped
• Chapatti or steamed basmati rice to serve

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Preparation

• Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 teaspoon salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.
• Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
• Heat 1 tablespoon 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.