Indian style lamb, potato and aubergine dhansak curry. Pic UK Independent

Prep time: 20 minutes

Cooking time: 30 minutes

Serves 4


2 medium onions, sliced

2 cloves of garlic, crushed

1 thumb of ginger, grated

1 tsp turmeric

2 tbsp garam masala

2 dry red kashmiri chillies

1 tbsp chilli powder

½ aubergine, cut into cubes

300 g baby potatoes, halves

100 g red split lentils

400 g tinned chopped tomatoes

200 ml water

320 g lamb chops, trimmed and bone in

2 fresh bay leaves

Olive oil

Salt and pepper

Coriander and low fat natural yoghurt to serve


Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.

Next add the aubergine, potatoes and lamb. Pour in the water, bay leaves, tomatoes and lentils, season and stir well.

Put the lid on and simmer for 30 minutes. Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves.

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