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13 13

Per Serving, serves 4

Scotch Lamb & Aubergine Dhansak

FG 0 CC 13   Main Meal, Curry, Lamb

Scotch Lamb & Aubergine Dhansak There is a great variety of simple and quick dishes that can be made using Scotch Lamb such as this delicious Dhansak

Ingredients

  • 400g Lean Scotch Lamb PGI mince
  • 2 tsp garam masala
  • 1/2 tsp hot chilli powder
  • Spray oil
  • 1 onion, chopped
  • 2cm piece root ginger, chopped
  • 1 aubergine, cubed
  • 1 red pepper, seeded and sliced
  • 100g red lentils
  • 400ml hot lamb stock
  • 4 tomatoes, roughly chopped
  • 1 cinnamon stick, broken in half
  • 250g young leaf spinach
  • Basmati rice and / or naan bread to serve (optional)

Directions

  1. Place the lamb in a bowl, sprinkle over the spaces and mix well (if you have time set aside for an hour)
  2. Heat the oil in a large pan and cook the onion, ginger, aubergine and pepper for 5 minutes or so until golden. Add the spiced mince and cook for a further 5 minutes.
  3. Stir in the lentils, stock, tomatoes and cinnamon stick. Bring to the boil then cover and simmer for 30 minutes until very tender. Add the spinach and cook for a minute or two until wilted. Serve with rice or naan.
  4. SERVING SUGGESTION: For a lovely cooling raita to serve with this curry, coarsely grate 1/2 cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 100g fat free natural yogurt, 2 tbsp chopped fresh mint and crushed garlic clove. Use your Bonus calcium allowance and count No Checks.

The Scotch Kitchen

The Scotch Kitchen

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