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
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.
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.