Lamb Dhansak Recipe

• 100 g Red Lentils
• 500 g Butternut Squash (peeled and chopped into chunks)
• 2 Onions (roughly chopped)
• 400 g chopped Tomatoes
• 1 tsp Turmeric
• 1 tsp Salt
• 1½ tsp Cumin Seeds
• 1½ tsp Coriander Seeds
• 4 Cardamom Pods (squashed)
• 1 tbsp Oil
• 400 g lean diced Lamb
• Thumb-sized piece of root Ginger (finely chopped)
• 4 Garlic Cloves (crushed)
• 2-3 Green Chilies (sliced)
• 1 tsp Garam Masala
• Small bunch of Coriander (chopped)

• Combine lentils, butternut squash, onions, and tomatoes in a large saucepan.
• Add turmeric and salt.
• Pour water, enough to cover the contents.
• Cover the pan and simmer for 20 minutes, until the lentils turn tender.
• Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma.
• Remove and grind to a fine powder.
• Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate.
• Add the ground spices in the same pan. Sauté for 2 minutes.
• Add ginger, garlic, and green chilies. Mix and cook for few minutes.
• Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well.
• Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens.
• Sprinkle garam masala and coriander.
• Serve hot with steamed rice and chapattis.