Lamb and Aubergine Dhansak

  • prep 15 mins
  • cook 45 mins
  • serves 4


  • 500g Scotch Lamb mince
  • 2 tsp garam masala
  • 1/2 tsp hot chillim powder
  • 1 tbsp sunflower 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

Cooking Method

Start by making the marinade:

Place the lamb in a bowl, sprinkle over the spices and mix well together (if you have time set aside for an hour).

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.

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.

Serving Suggestions

For a lovely cooling raita to serve with this curry, coarsley grate ½ cucumber and place in a sieve. Press with the back of a spoon to extract the excess juice. Mix the cucumber with 150g natural yogurt, 2 tbsp chopped fresh mint and a crushed garlic clove.

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