Mary Berry’s Lamb Dhansak | Simple lamb curry recipe


Make 1–2 days forward, hold within the fridge, then reheat completely.


Switch to a freezer-proof container and freeze for 1 month. Don’t freeze for longer because the flavours will intensify and the dish could grow to be too spicy.

1 Preheat the oven to 150°C/130°C fan/Gasoline 2.

2 Warmth 2 tablespoons of the oil in a big frying pan. Add half the lamb and fry till browned. Take away from the pan with a slotted spoon and put aside, then brown the opposite half of the lamb andset apart.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes till starting to melt.

4 In the meantime, place the ginger, garlic and chilli right into a small meals processor and whizz till finely chopped.

5 Bash the cardamom pods with the top of a rolling pin to separate the husks, then take away the seeds and grind them to a advantageous powder in a pestle and mortar.Add to the pan together with the remaining spices and the garlic and ginger combination.

6 Add the remaining components to the pan and add the lamb. Convey to the boil, then cowl and place within the oven to simmer for 1–2 hours till tender. Verify the seasoning and serve.

Retains for two days within the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint



Retains for two days within the fridge.

1 Minimize the cucumber in half lengthways, scoop out the seeds and minimize the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for as much as 2 days earlier than serving.



Retains for two days within the fridge.

1.Combine all of the components collectively and chill for as much as 2 days earlier than serving.

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