Ingredients

6 garlic cloves, roughly chopped 1 1/4 in (3 cm) fresh root ginger, roughly chopped 4 tbsp vegetable oil 1 star anise 2 onions, very finely chopped 1 lb 5 oz (600 g) boned shoulder or leg of lamb, cut into 3 cm (1 1/4 in) cubes 3/4 tsp ground coriander 1/2 tsp each cracked black peppercorns, ground cinnamon, crushed cardamom seeds, chilli powder and ground cumin scant 1 oz (25 g) split gram lentils ( chana dal ) scant 1 oz (25 g) split red lentils ( masoor dal ) 1 small aubergine, diced Handful of fresh fenugreek leaves or mustard greens 2 1/2 oz (75 g) pumpkin flesh, diced

Description

Lamb With Lentils And Tamarind. In Its Purest Form, Dhansak Is A Labour Of Love To Prepare And Far Removed From Often Formulaic British Interpretations. This Lamb Curry, With Its Blend Of Spiced Lentil And Vegetable Puree With Refreshingly Tart Tamarind,

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