Dhansak

You can make this with Chicken, Lamb, Beef or even Vegetables. I chose chicken as that was all we had in the freezer.

Sauce

1 small eggplant/aubergine

1 small butternut squash/pumkin

200 grams of mixed lentils

Tonight we are using some red lentils, mung dal and green lentils. I think you can use many types as it is the variety in texture that is good. Dice the vegetables and boil with the lentils until everything is soft. Transfer to a blender and puree. Leave aside.

You can also add to the sauce fresh Fenugreek Leaves, Mustard Greens, Spinach or Rocket. A very healthy addition.

1 tsp coriander seeds

1 tsp star anise

1 tsp cumin

1/2 tsp chilli powder

1 bay leaf

1/2 tsp peppercorns

1/4 tsp nutmeg

Fry the spices in a pan for a minute and then remove from heat. If you are using whole spices then grind with a mortar and pestle.

1 Brown Onion

2cm length of ginger

2 cloves of garlic

2 green chillies

300 gms lamb (or chicken or beef)

Cook the chopped onion in the pan until soft. Add the meat and brown on all sides. Add the finely chopped or paste of garlic and ginger. Cook for another minute. Add the spices and cook until fragrant. Now add enough water to cover half the meat and simmer for 20 minutes.

Then add your sauce to the meat and simmer until meat is tender

Finishing

100ml Tamarind Water

1 tsp palm sugar

Coriander and or Mint

Just before serving add the tamring water and palm sugar. This will give it a very sweet and sour flavour.

Serve with white rice and garnish with the coriander or mint.