Mary Berry, the culinary icon, has shared her recipe for a truly delightful lamb dhansak, a dish that’s perfect for those who enjoy the flavors of Indian cuisine but prefer a milder spice level. This lamb dhansak is a symphony of flavors, combining tender lamb, hearty lentils, and warming spices to create a rich and satisfying meal. The beauty of this recipe lies in its versatility – it’s ideal for preparing in large portions, making it perfect for family gatherings or entertaining friends. One of the key elements that makes this dhansak so special is the extended marinating time. Allowing the lamb to soak in the aromatic spices for an extended period enhances the flavor, creating a truly memorable dining experience. And, as with many curries, this dish is even more delicious the next day!
Here’s how to create Mary Berry’s lamb dhansak, a dish that’s surprisingly easy to make and takes only 30 minutes of prep time.
Ingredients:
* Three tablespoons sunflower oil
* 1 kg diced lamb shoulder or leg (or a mixture of both)
* Two onions, chopped
* 25g fresh root ginger, peeled
* Four garlic cloves, peeled
* Two red chillies, seeds removed, chopped
* 10 green cardamom pods
* One-and-a-half tablespoons ground cumin
* One-and-a-half tablespoons ground coriander
* Half a tablespoon ground turmeric
* 400g can chopped tomatoes
* 200 ml beef stock
* 75g red lentils
* Three tablespoons honey
* Salt and pepper
* Boiled rice (for serving)
Instructions:
1. Preheat your oven to 150°C (130°C fan/300°F/gas mark 3).
2. Heat two tablespoons of sunflower oil in a large frying pan. Add the lamb in two batches and brown it thoroughly. Remove the lamb from the pan and set it aside.
3. Add the remaining oil to the pan and then add the chopped onion. Cook for 4-5 minutes, or until the onion starts to soften.
4. Meanwhile, combine the ginger, garlic, and chopped chillies in a small food processor. Pulse until finely chopped.
5. Using a rolling pin, bash the cardamom pods to split the husks. Remove the seeds and grind them to a fine powder in a pestle and mortar.
6. Add the ground cardamom seeds to the pan along with the remaining spices, the garlic and ginger mixture, and the chopped tomatoes.
7. Add the remaining ingredients, including the lamb, to the pan. Bring the mixture to a boil.
8. Cover the pan and place it in the oven to simmer for 1.5-2 hours, or until the lamb is tender.
9. Check the seasoning and adjust as needed.
10. Serve your delicious lamb dhansak with boiled rice.
Enjoy Mary Berry’s flavorful and comforting lamb dhansak, a perfect dish for any occasion!
