Indian Style Lamb, Potato & Aubergine Dhansak Curry

Prep in:
20 mins
Cook in:
30 mins
Serves:
4
Per Serving %RI
KCAL 384 18%
Fat 9.3g 13%
Sat Fat 2.8g 14%
Salt 0.60g 10%
Sugar 9.8g 10%

Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb.
Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes.

Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves

Ingredients

300g baby potatoes, halved

2 medium onions, sliced

2 cloves of garlic, crushed

1 thumb of ginger, grated

1tsp turmeric

2tbsp garam masala

2 dry red kashmiri chillies

1tbsp chilli powder

½ aubergine, cut into cubes

100g red split lentils

400g tinned chopped tomatoes

200ml water

320g lamb chops, trimmed and bone in

2 fresh bay leaves

Olive oil

Salt and pepper

Coriander and low fat natural yoghurt to serve

300g baby potatoes, halved 2 medium onions, sliced 2 cloves of garlic, crushed 1 thumb of ginger, grated 1tsp turmeric 2tbsp garam masala 2 dry red kashmiri chillies 1tbsp chilli powder ½ aubergine, cut into cubes 100g red split lentils 400g tinned chopped tomatoes 200ml water 320g lamb chops, trimmed and bone in 2 fresh bay leaves Olive oil Salt and pepper Coriander and low fat natural yoghurt to serve

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