Keema Lamb Dhansak
with Veggie Rice and Yoghurt
- Milk
Dhansak is traditionally quite a sweet curry, we love this quick dhansak (normally it takes hours but we've hellofreshed it!). The mango chutney provides a lovely flavour but just add half if you don't like the sweet and savoury combo.
Ingredients
1 unit(s)
Star Anise
3 unit(s)
Spring Onion
40 grams
Mango Chutney
1 unit(s)
Chopped Tomatoes
1 sachet(s)
Chicken Stock Powder
150 grams
Basmati Rice
50 grams
Red Split Lentils
200 grams
Lamb Mince
1 unit(s)
Yellow Pepper
2 unit(s)
Garlic Clove
2 tsp
Dhansak Style Spice Mix
1 unit(s)
Ginger
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Nutritional information
Instructions
Halve, peel and thinly slice the red onion into half moon shapes. Halve the yellow pepper, remove and discard the core, thinly slice. Peel and grate the ginger and garlic (or use a garlic press for the garlic). Remove and discard the roots from the spring onion and thinly slice both white and green parts, keeping them separate. Roughly chop the coriander.
Bring a pot of water (amount specified in the ingredient list) to the boil over high heat with the star anise and half the chicken stock pot. Meanwhile, put a large frying pan on medium high heat (no oil). Once hot, add the lamb mince. Season with a pinch of salt and black pepper. Cook until browned, 4-5 mins. Break up with a wooden spoon as the lamb is cooking.
Once the water is boiling, add the basmati rice to the pan. Stir, cover with a lid, reduce the heat to medium low and leave to simmer for 10 mins. Then remove from the heat and leave to the side for another 10 mins (or until everything else is ready).
Once the lamb is browned, add the yellow pepper and red onion to your pan. Stir together and cook until softened, 5 mins. Add the ginger, mango chutney, dhansak spice (add less dhansak spice if you don't like hot food) and the garlic. Cook for 2 mins. Stir in the red lentils and diced tomatoes. Refill the tin(s) three quarters with water and pour this in too. Stir in the remaining stock pot and bring to a simmer.
Simmer until the mixture is thick and the lentils are cooked, 18-20 mins, stirring occasionally. If the mixture gets a bit dry and the lentils aren't cooked yet, just add a splash of water and keep cooking. Once the curry is cooked, taste and add salt and pepper if you feel it needs it.
Fluff up the rice with a fork and stir through the whites of the spring onion. Stir half the coriander through the curry. Spoon the rice into bowls and top with the curry. Add a dollop of yoghurt and sprinkle over the remaining coriander and greens of the spring onion. Enjoy!
