Lamb Dhansak Curry by Supergolden Bakes

– 2-3 tbsp sunflower or coconut oil
– 900 g
– 2 lbs diced lamb
– 2 large onions (finely diced)
– 4 large garlic cloves, minced
– 1 tbsp ground cumin
– 1/2 tbsp ground coriander
– 1/2 tbsp ground turmeric
– 1/2 tsp salt
– 10 cardamom pods (seeds only)
– 1 tsp ginger paste or freshly grated ginger
– 100 g
– 1/2 cup split red lentils (rinsed well)
– 400 g
– 14 oz tinned tomatoes
– 240 ml
– 1 cup beef or chicken stock (low sodium broth)
– 1 red chilli (roughly chopped (with seeds)
– 1 cinnamon stick
– 1 bay leaf
– 1-2 tbsp honey (or to taste (optional)
– Fresh coriander (cilantro) to serve)
– Salt and pepper to season

Prep Time: 7 min
Cook Time: 30 min
Total Time: 37 min