do this for a living, would make a few changes to that recipe though,
and also the base sauce used is week.
If any ones interested will post up recipe / methods for following Tikka masala Makhani Madras Jalfrezi Korma Rogan Bhuna Saag aloo Bombay aloo Tandoori chicken Chicken tikka Sheek Naan dough Bhagi
Not sure who posted above, but no point attempting to cook naans if you aint got a 480 degree tandoor.
I've used this recipe before for Dhansak and it's fucking lovely. I try and let it simmer for as long as possible to get the lamb as tender as can be, I usually make it the day before i want to eat it...
Ingredients:• 100 g Red Lentils • 500 g Butternut Squash (peeled and chopped into chunks) • 2 Onions (roughly chopped) • 400 g chopped Tomatoes • 1 tsp Turmeric • 1 tsp Salt • 1½ tsp Cumin Seeds • 1½ tsp Coriander Seeds • 4 Cardamom Pods (squashed) • 1 tbsp Oil • 400 g lean diced Lamb • Thumb-sized piece of root Ginger (finely chopped) • 4 Garlic Cloves (crushed) • 2-3 Green Chilies (sliced) • 1 tsp Garam Masala • Small bunch of Coriander (chopped)
How to make Lamb Dhansak: •Combine lentils, butternut squash, onions, and tomatoes in a large saucepan. •Add turmeric and salt. •Pour water, enough to cover the contents. •Cover the pan and simmer for 20 minutes, until the lentils turn tender. •Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma. •Remove and grind to a fine powder. •Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate. •Add the ground spices in the same pan. Sauté for 2 minutes. •Add ginger, garlic, and green chilies. Mix and cook for few minutes. •Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well. •Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens. •Sprinkle garam masala and coriander.
I've used this recipe before for Dhansak and it's fucking lovely. I try and let it simmer for as long as possible to get the lamb as tender as can be, I usually make it the day before i want to eat it...
Ingredients:• 100 g Red Lentils • 500 g Butternut Squash (peeled and chopped into chunks) • 2 Onions (roughly chopped) • 400 g chopped Tomatoes • 1 tsp Turmeric • 1 tsp Salt • 1½ tsp Cumin Seeds • 1½ tsp Coriander Seeds • 4 Cardamom Pods (squashed) • 1 tbsp Oil • 400 g lean diced Lamb • Thumb-sized piece of root Ginger (finely chopped) • 4 Garlic Cloves (crushed) • 2-3 Green Chilies (sliced) • 1 tsp Garam Masala • Small bunch of Coriander (chopped)
How to make Lamb Dhansak: •Combine lentils, butternut squash, onions, and tomatoes in a large saucepan. •Add turmeric and salt. •Pour water, enough to cover the contents. •Cover the pan and simmer for 20 minutes, until the lentils turn tender. •Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma. •Remove and grind to a fine powder. •Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate. •Add the ground spices in the same pan. Sauté for 2 minutes. •Add ginger, garlic, and green chilies. Mix and cook for few minutes. •Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well. •Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens. •Sprinkle garam masala and coriander.
dang i actually have all that at home, delicious curry here i come.
I've used this recipe before for Dhansak and it's fucking lovely. I try and let it simmer for as long as possible to get the lamb as tender as can be, I usually make it the day before i want to eat it...
Ingredients:• 100 g Red Lentils • 500 g Butternut Squash (peeled and chopped into chunks) • 2 Onions (roughly chopped) • 400 g chopped Tomatoes • 1 tsp Turmeric • 1 tsp Salt • 1½ tsp Cumin Seeds • 1½ tsp Coriander Seeds • 4 Cardamom Pods (squashed) • 1 tbsp Oil • 400 g lean diced Lamb • Thumb-sized piece of root Ginger (finely chopped) • 4 Garlic Cloves (crushed) • 2-3 Green Chilies (sliced) • 1 tsp Garam Masala • Small bunch of Coriander (chopped)
How to make Lamb Dhansak: •Combine lentils, butternut squash, onions, and tomatoes in a large saucepan. •Add turmeric and salt. •Pour water, enough to cover the contents. •Cover the pan and simmer for 20 minutes, until the lentils turn tender. •Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma. •Remove and grind to a fine powder. •Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate. •Add the ground spices in the same pan. Sauté for 2 minutes. •Add ginger, garlic, and green chilies. Mix and cook for few minutes. •Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well. •Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens. •Sprinkle garam masala and coriander.
dang i actually have all that at home, delicious curry here i come.
One tip I'd add to that recipe is to go all the lentils, squash, onions and tomato mixture with a potato masher when it is cooked to mash it all down.
Whagwarn im gonna attempt a dhansak using your recipe. I may just make the sauce and slow cook the lamb though, also, do you soak the lentils / dhal over night?
I didnt do it last time and cooked longer than 20 minutes and it was no where near enough.
Lentils should be soaked overnight really. Ideally you should leave the curry to cook for at least 4/5 hours (i usually leave it in all day in the slow cooker if I'm working)
just out of interest, do any of you lot order your indian ingredients online? We're not exactly blessed with many exotic food shops in this part of the world. Best I can hope for is the big tesco.
Anyone heard of this book? the amazon reviews are pretty spectacular if they are real, and I think they are as they go back years. Gonna try Tikka Masala for the fam.
The base sauce looks like a lot of work. Will report back.
Anyone heard of this book? the amazon reviews are pretty spectacular if they are real, and I think they are as they go back years. Gonna try Tikka Masala for the fam.
The base sauce looks like a lot of work. Will report back.
I've made the madras from that book a few times. Pretty much perfected it now
The sauce is a pain to make the first time, but just makes loads and freeze it in small tubs. Once you've got those, it only takes about 15mins to make most things in that book.
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RE: real deal curry recipe - 
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