Lamb Dhansak

By: Tom Woodcock
Serves: 4

♦ 1 small onion
♦ 1/2 cup dal (red lentils)
♦ 1 medium eggplant
♦ 1 lb sweet potatoes
♦ 2 tomatoes on the vine
♦ 2 jalapenos
♦ 5 garlic cloves
♦ 1 1/2-inch piece of ginger
♦ 7 cardamom pods
♦ 6 cloves
♦ 1 3-inch cinnamon stick
♦ 1 tbsp ground coriander
♦ 2 tsp turmeric
♦ 2 tsp chili powder
♦ 3 tbsp lime juice
♦ 1 lb lamb
♦ 1 cup quinoa, cooked

Heat vegetable oil in a medium skillet – add the onion, and fry until golden (about 3 to 4 minutes). Remove from the heat, and place into a food processor – puree to a paste, and set aside to cool.

Combine the dal with 1 cup water in a small saucepan – cook until tender, about 20 to 24 minutes. Add fried onion paste halfway through cooking. Cover with a lid and set aside.

Preheat the oven to 400 F. Cut the sweet potatoes and eggplant into 1-inch cubes, and toss with vegetable oil and salt in a large bowl. Spread onto a large baking sheet, and roast for 10 to 12 minutes, until just tender. Turn off the oven and let the vegetables cool.

Dry fry all spices separately til fragrant, then grind into a fine power -coat the cubed lamb with the spices and a touch of oil; set aside

Fry garlic, ginger and chillies in oil over high heat, til the garlic turns golden (not longer), then add the tomatoes and cook until they start to reduce. Add lamb and spices, and allow to simmer for 20 minutes to 30 minutes. Check for doneness.

Once everything is cooked, combine lentils, lamb mixture, quinoa and roasted vegetables together and stir thoroughly; squeeze the lime into the dish and salt to taste.

Read more about this dish and my musical pairing by clicking HERE.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s