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How to make Lamb dhal makhani

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 300g lamb mince
  • 1/2 teaspoon dried chilli flakes
  • 3cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 410g can tomato puree
  • 400g can red kidney beans, drained, rinsed
  • 400g can no added salt lentils, drained, rinsed
  • 1/4 cup plain Greek-style yoghurt (see notes), plus extra to serve
  • Fresh coriander leaves, roughly chopped, to serve
  • Naan bread, warmed, to serve
  • Vegetables, steamed, to serve

Method

  • Step 1 Heat oil in a large deep frying pan over medium-high heat. Add onion and mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned all over. Add chilli flakes, ginger, garlic, cinnamon and cumin. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add paste to mince mixture. Cook, stirring, for 2 minutes. Add 1 cup water, tomato puree, beans and lentils. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until sauce thickens. Remove from heat.
  • Step 3 Remove and discard cinnamon. Stir in yoghurt. Divide dhal among serving bowls. Top with coriander and extra yoghurt. Serve with naan and steamed vegetables.