Serves: 1

Scotch Lamb & Aubergine Dhansak

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Lamb & Aubergine Dhansak

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

  • 400 g Lean lamb 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)
  • 100 g red lentils
  • 400 ml hot lamb stock
  • 4 tomatoes (roughly chopped)
  • 1 cinnamon stick (broken in half)
  • 250 g spinach
  • Basmati rice and / or naan bread to serve (optional)
  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.
  3. Add the spiced mince and cook for a further 5 minutes.
  4. Stir in the lentils, stock, tomatoes and cinnamon stick.
  5. Bring to the boil then cover and simmer for 30 minutes until very tender.
  6. Add the spinach and cook for a minute or two until wilted.
  7. Serve with rice or naan.

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.