Dal Gosht

Lamb and lentils are a nod to India's age-old tradition of maximising expensive ingredients without compromising on dining table appeal

#LambGosht

Serves: 4

Prep Time: 15 minutes

Cooking Time: 1 hour 10 minutes

Source: Waitrose & Partners Weekend, 13 October 2022

Ingredients: 6 tbsp vegetable oil

2 medium onions, finely sliced

5cm piece ginger, peeled and finely grated, plus 2cm piece to serve. peeled and julienned

4 cloves garlic, finely chopped

4 vine tomatoes, chopped

1 tbsp ground coriander

1 tsp ground curnin

1 tsp ground turmeric

1 tsp chill powder

1 tsp paprika

2 lamb leg shanks

300g red split lentils

1 tsp garam masala

2 tbsp Cooks' Ingredients Crispy Fried Onions, crushed

1/4 x 25g pack coriander

Method: 1 Put the oil in a large/wide nonstick saucepan over a medium-high heat. Add the onions and a pinch of salt and sauté for 10 minutes,until softened and light golden. Mix in the ginger and garlic and cook for 2-3 minutes more, stirring regularly

2 Add the tomatoes and cook for 2-3 minutes until soft. Stir through the coriander, cumin, tumeric, chilli powder and paprika. Stir well for 1minute until you get a thick spice paste, or masala. Add the lamb shanks and cook for 4-5 minutes, until evenly sealed. Wash the lentils in a pan until the water runs clear.

3 Add water, bring to the boil, cover and simmer for 40 minutes. Lift the lid 2-3 times to turn the shanks, adding a little extra hot water needed to prevent it from sticking. Mix in the lentils, with another 500ml water. Cover and cook for 30 minutes, stirring regularly.

4 The curry is ready when the lentils are smooth and the lamb starts falling off the bone when prodded with a fork. Remove the meat and shred, discarding the bones. Return the lamb to the pan and mix in the garam masala and salt to your taste. Serve topped with the crispy fried onions, julienned ginger and

coriander leaves.