Indian Style Lamb, Potato & Aubergine Dhansak Curry

Indian Style Lamb, Potato & Aubergine Dhansak Curry
Prep in Prep in:
20 mins
Cook in Cook in:
30 mins
Serves Serves:


Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.

Next add the aubergine, potatoes and lamb.

Pour in the water, bay leaves, tomatoes and lentils, season and stir well.

Put the lid on and simmer for 30 minutes.

Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves


2 medium onions, sliced

2 cloves of garlic, crushed

1 thumb of ginger, grated

1tsp turmeric

2tbsp garam masala

2 dry red kashmiri chillies

1tbsp chilli powder

½ aubergine, cut into cubes

300g baby potatoes, halves

100g red split lentils

400g tinned chopped tomatoes

200ml water

320g lamb chops, trimmed and bone in

2 fresh bay leaves

Olive oil

Salt and pepper

Coriander and low fat natural yoghurt to serve