Lamb dhansak ( parsi cuisine )

Name: Lamb dhansak ( parsi cuisine )
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

1 h 50 m

Preparation

Preparation15 min

Cook time1 h 35 m

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.