DHANSAK CURRY RECIPE | COOK WITH ME | FAKEAWAY | TAKEAWAY CURRY RECIPE | AMAZING CURRY RECIPE
This is one of our absolute favourite curries and I’m excited to share my recipe with everyone. With a little bit of prep and foresight you can have an imitation takeaway curry on the table in half the time it takes your local restaurant to deliver it. it’ll taste just as good if not better and be so much healthier.
Be sure to batch cook your base curry sauce in advance – https://www.youtube.com/watch?v=VnWy2Spn4z4
DHANSAK RECIPE
2 tsp ghee or vegetable oil
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground fenugreek
1 1/2 tsp madras curry powder
1 tsp cayenne pepper
1/2 tsp paprika
1 tbsp garlic paste
1 tbsp ginger paste
1 cup cooked red lentils
700-800ml base curry sauce
1 tbsp tamarind paste
1 tsp caster sugar
1 tsp garam masala
1/4 tsp salt
2 tbsp lemon juice
2 tbsp tomato puree
Your choice of pre cooked meat or vegetables (see below for how I cooked the lamb)
Heat the oil in a large pan over a medium heat, stir in the cumin, coriander, fenugreek, curry powder, cayenne and paprika; stir and cook for 30 secs to a minutes until well coated in oil and just starting to darken.
Add the garlic and ginger paste and mix well. Stir in the curry base sauce and lentils and cook for a further 2 or 3 minutes.
Add the rest of the ingredients and continue to stir until combined. Cook for a few minutes then add your choice of cooked meat or veg and simmer for 5 more minutes or so while you prepare or dish out and rice, bread or sides. Add your curry to your plates and serve.
Don’t forget to save some leftovers because it’s even better the next day!
Pre cooking the lamb
I used 200g of diced lamb but you can easily adjust this to cook a larger portion or a joint of lamb.
1/2 tsp oil
1 onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
3 whole cloves
4 green cardamon pods
6 black peppercorns
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 tsp paprika
1/4 tsp mild chilli powder
1/4 tsp garam masala
Salt and pepper to season
Heat the oil on a medium heat. Add all of the spices and stir for 30 seconds. Stir in the onions and then the garlic and ginger paste. Cook for a minute or so then add the lamb and coat in the spice mixture. Brown the lamb for a minute on each side, then cover with water and simmer until cooked. (This portion of lamb took 25 minutes)
Let me know how yours turns out over on instagram -https://instagram.com/kerrie.jervis
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