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Prep Time
20 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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 cardamom seeds to the pan and cook for 2-3 min or until fragrant
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
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
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
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
Meanwhile, chop the cherry tomatoes in half
Add the chopped tomatoes, remaining red 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
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
Serve the lamb & spinach dhansak with the crispy naan and tomato salad to the side
Enjoy!