Sw Lamb Dhansak Food

LAMB SHANK MADRAS

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

MEAT OR TOFU DHANSAK

Steps:

• In a small thick bottomed saucepan (with a lid), rinse and cover the lentils with water to twice their depth. Bring to a simmer, and cook on very low heat until all the water has been absorbed and the lentils can be crushed into a paste.
• After starting off the lentils, place the oil in a large heated frying pan (with a lid). Add and fry the onion on medium-high for 5 minutes, stirring frequently until glassy. Add the spice mix, stirring it into the onion, and continue to fry until the oil is seeping out of the spices (add a little water if sticking).
• Add chicken, lamb, or (partially pre-fried) tofu pieces and fry until lightly browned. Add the tomato paste or crushed tomatoes, and stock, and stir them in. Put the lid on the pan, bring to a boil, then turn the heat down and simmer for about 15 minutes.
• Now add and stir in the mashed lentils and the yoghurt, and continue to simmer with lid on for 10 minutes.
• Finally, add the lemon juice, sugar (or sugar substitute), and crushed fenugreek, mix in well and simmer for 15 more minutes. Remove from heat and allow to cool for 10 minutes before serving with boiled Basmati Rice.