Lamb dhansak

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• laurabaker

  18 January 2009

  laurabaker commented on this recipe

  This looks delicious, does anyone know if I could make it in the slow cooker?

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• laurabaker

  18 January 2009

  laurabaker commented on this recipe

  Also, do you reckon I could use sausages in this recipe? Thanks.

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• Anne

  18 January 2009

  Anne commented on this recipe

  I don't see why you shouldn't do this in a slow cooker Laura, I think I would, as I hate having things simmering on top of the stove for more than about half an hour. Although I think you would still need to simmer on the hob for half an hour at the end to thicken the sauce. I convert a lot of recipes to go in a slow cooker - I just look for something similar in a slow cooker recipe book to give me an idea of timings. If I were using sausages instead if lamb I would tend to cook the sausages separately and add to the cooked sauce - but I suppose you could put them in the slow cooker, although the timings may be different.

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• Jeds

  18 January 2009

  Jeds commented on this recipe

  Can you freeze this or make it just for two by halving the ingredients?

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• Jean

  18 January 2009

  Jean commented on this recipe

  I cant see any reason why you couldn't freeze this, although I would not add the garam masala or coriander to the frozen half until it was heated up later.

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• Jessy

  21 January 2009

  Jessy commented on this recipe

  Hi failed to buy butternut squash, not available was wondering if i could use sweet potato instead..would the flavour be completely different????? many thanks Jessy

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• Marie

  21 January 2009

  Marie commented on this recipe

  Jessy, sweet potato will work absolutely fine

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• Andrea

  23 January 2009

  Andrea commented on this recipe

  Just made this, really easy and absolutely gorgeous!!

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• F1madxxx

  24 January 2009

  F1madxxx rated and commented on this recipe

  

  simply awful.....

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• Fluffy

  25 January 2009

  Fluffy rated and commented on this recipe

  

  Easy, if fairly time consuming to make. Tasty, although more like a spicy stew than curry. Enjoyed by all family though. They wolfed it all down, including seconds!

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• Lynsey

  01 February 2009

  Lynsey rated and commented on this recipe

  

  We really enjoyed this curry. I didn't boil the onions, lentils and butternut squash as said. I fried the onion, then added the garlic, chilli and ginger followed by the spices. I then put in the fried lamb, lentils, squash, tomatoes and water, brought to the boil and cooked in the oven. Delicious.

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• my_dunh

  09 February 2009

  my_dunh rated and commented on this recipe

  

  Really simple to make, and tasty too! I used chicken legs and cooked it in a casserole instead of on the hob.

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• steve

  09 February 2009

  steve rated this recipe

  

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• Paulette

  13 February 2009

  Paulette rated and commented on this recipe

  

  Made this at the weekend and it was lovely. Even better the next day when I took it into work for lunch. A friend of mine made this with chicken and that was good as well.

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• hlnharrison

  28 February 2009

  hlnharrison rated and commented on this recipe

  

  I made this with the leftover lamb from the Sunday roast. I made stock from the bones and used this to cook the vegetables and lentils in to give a good meaty flavour. Just before the end of the cooking time I added the cooked lamb. I love this recipe as you just can't overcook it - it gets better and better. It definitely satisfies the longing for a curry and so much healthier than most takeaways.

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• PeeBee

  13 March 2009

  PeeBee commented on this recipe

  Well.........When I looked at this recipe I thought there has to be something wrong. I mean, what do you think butternut squash will be like after it's been simmered for 20 minutes in a saucepan, then simmerd for another 1½ hours in a casserole dish, then simmered uncovered for another ½ hour - yep - you've got it, a horrible mushy nondescript mess along with the other ingredients that have undergone the same torture. This recipe is a disaster. Oh it tastes just fine, no problems there at all, but don't expect it to look good or have an exciting texture. It ends up looking and feeling like baby food - albeit tasty baby food. My advice - forget it.

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• Claire

  28 May 2009

  Claire rated and commented on this recipe

  

  Great! I made it with chicken thighs and drums and of course it took half the time to cook. Would make the sauce again and again with different ingredients and it was SO easy.

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• westy

  10 June 2009

  westy rated and commented on this recipe

  

  used potatoes instead of sweet potato and they held their shape thoughout the cooking as left them quite big. I added 1tsp of garam masala powder when frying the spices aswell as the 1tsp at the end. It was nice but more like a stew as the sauce lacked something. I have put some tomato puree into the leftovers to see if this will make the sauce have less of a watery taste.

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• Sheri

  28 June 2009

  Sheri rated and commented on this recipe

  

  One of the best curries I've tasted - it was quite time consuming, but well worth the effort! Yum!

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• Ela

  02 September 2009

  Ela rated and commented on this recipe

  

  Instead of butter squash, I added some aubergine and pumpkin. I added pumpkin half way,and aubergine towards the end, as I do not like over cooked. Some cooks blend the vegtables, no idea what this tastes. Its great and freez well.

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Ingredients

• 100g red lentils
• 500g butternut squash , peeled and chopped into chunks
• 2 onions roughly chopped
• 400g tin chopped tomatoes
• 1 tsp turmeric
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 4 cardamom pods , squashed
• oil
• 400g lean diced lamb
• thumb-sized piece root ginger , finely chopped
• 4 garlic cloves , crushed
• 2-3 green chillies , sliced (take out the seeds if you don't want it too hot)
• 1 tsp garam masala
• small bunch coriander , chopped
• chapati or steamed basmati to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours 20 minutes

Ingredients

• 100g red lentils
• 500g butternut squash , peeled and chopped into chunks
• 2 onions roughly chopped
• 400g tin chopped tomatoes
• 1 tsp turmeric
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 4 cardamom pods , squashed
• oil
• 400g lean diced lamb
• thumb-sized piece root ginger , finely chopped
• 4 garlic cloves , crushed
• 2-3 green chillies , sliced (take out the seeds if you don't want it too hot)
• 1 tsp garam masala
• small bunch coriander , chopped
• chapati or steamed basmati to serve

Per serving

396 kcalories, protein 30.9g, carbohydrate 35.9g, fat 15.3 g, saturated fat 4.6g, fibre 5.3g, salt 0.44 g

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