Lamb Dhansak

This is a one pot curry that just needs rice and a relish or chutney to go with it. You could also make it with chicken instead of lamb. Ideally, this needs to be started the day before it is to be eaten.

Serves 4-6

Ingredients:
500g stewing lamb or mutton, cut into cubes
500g yellow lentils
110g red lentils
110g mung beans, soaked overnight
Oil or ghee for frying
2 red onions, peeled and finely sliced
5ml turmeric powder
5ml coriander powder
5ml cumin powder
1 brinjal (aubergine), peeled and diced
250g pumpkin or butternut squash, peeled and diced
Salt
500g fresh spinach leaves, well washed and drained

For the Curry Paste:
6-8 garlic cloves, peeled
5cm piece of fresh ginger, peeled and chopped
6-8 dried red chillies
6 green cardamom pods
1 cinnamon stick
5ml black peppercorns
15ml coriander seeds
15ml cumin seeds

Method:
Rinse and drain the lentils and mung beans. Grind all the curry paste ingredients with a little water to make a smooth paste.

Heat the oil or ghee and fry the onions until golden brown, then stir in the curry paste, turmeric, coriander and cumin and stir-fry gently for about 5 minutes.

Stir in the lamb and cook gently over a low heat until the meat is coated with the curry paste and any liquid from the meat has been absorbed. The dish should be quite dry.

Add the lentils, mung beans, brinjal and pumpkin or squash and stir in a little water to form a gravy. Season with salt. Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes until the meat is cooked and tender.

Remove the meat from the pan and put to one side. Purée the lentils, vegetables and gray with a hand blender and return the meat to this mixture.

Quickly stir-fry the spinach in hot oil, then add to the lamb mixture and serve.