Our Indian-style dhansak simmers British lamb mince with lentils, fragrant cardamom and spinach. Finished with fresh tomato and coriander salad and warm naan, it's dal-ectable!
Prep Time
20 min
Cuisine
Indian
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2 mini garlic & coriander naans<span class="strong">†</span>
1 can of lentils (400g)
cardamom pods
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
547 kJ 130 kcal
3106 kJ 739 kcal
Fat of which saturates
4.3 g 1.4 g
24.6 g 8 g
Carbohydrate of which sugars
13.6 g 3.4 g
77.2 g 19.2 g
Fibre
3.4 g
19.5 g
Protein
8.1 g
46 g
Salt
0.16 g
0.91 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a low heat
Crush the cardamom pods open by squashing them with the side of a knife
Once the butter has melted, add the cardamomseeds to the pan and cook for 2-3 min or until fragrant
2
Meanwhile, peel and finely slice the red onion[s]
Add 2/3 of the sliced onion (save the rest for later!) and the garam masala to the pan
Increase the heat to medium and cook for 3-5 min or until softened
3
While the onion is cooking, chop the sultanas roughly
Peel and finely chop (or grate) the garlic
Pick the coriander leaves from their stalks and chop the stalks finely (save the leaves for later!)
Boil a kettle
4
Once the onion has softened, add the lamb mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go
Add the chopped sultanas, chopped garlic, chopped coriander stalks and tomato paste and cook for 1 min further
Add 150ml [200ml]boiled water, season with a generous pinch of salt and cook for 5 min or until thickened slightly
5
Meanwhile, slice the mini coriander naans into strips and add them to a baking tray
Put the tray in the oven for 3 min or until hot and slightly crispy
6
Meanwhile, chop the cherry tomatoes in half
Add the chopped tomatoes, remainingred onion and coriander leaves to a bowl and drizzle with olive oil
Season with a pinch of salt and pepper and give everything a good old mix up - this is your tomato salad
7
Drain and rinse the canned lentils
Add the spinach and drained lentils to the pan and cook for 2-3 min or until the spinach has wilted and the lentils are warmed through – this is your lamb & spinach dhansak
8
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