Sometimes only a lamb curry will hit the spot. We have a recipe here that will deliver just whats needed with really authentic flavours and it is really easy to make using Meah’s Dhansak curry sauce and some tasty lamb fillet.
About Meahs Curry Sauce
Meah’s authentic curry sauces are prepared to give delicious restaurant flavours at home. Each of the classic sauces takes their chefs six hours to produce and contains fresh produce such as green chillies and onions grown locally to their kitchens in Bedfordshire along with plenty of traditional Indian spices. See more here >>
The recipe below calls for Dhansak sauce, a popular Indian curry with lentils and flavoured with spices including cumin and ginger. It’s mild, sweet and rich with a medium heat.
Ingredients For Dhansak Lamb Curry
Quantities here will serve 4 people.
700g lamb neck fillet, or shoulder from Morley Butchers cubed
1 Tub Meah’s Dhansak sauce
Vegetable oil for frying
1 large onions sliced
1 garlic clove finely chopped or grated
Large handful of freshly chopped coriander
Cooking Method For Dhansak Lamb Curry
Season the cubed lamb and fry on a high heat (when the oil is starting to smoke) to brown the meat all over. You might need to do this in batches to keep the heat in the pan. Remove the fillet and put to one side.
Reduce the heat and fry the onion until soft and with a little colour. Towards the end add the garlic.
Next return the meat and pour in the Meah’s Dhansak sauce. Cover the pan and simmer for 30 minutes or until the meat is tender.
Serve with plain or vegetable rice and garnish with a good sprinkle of the chopped corriander.
If you like this recipe you might like to try the other different sauces : Korma (Mild), Tikka Masala (Medium), Rogon (Medium), Dopiaza (Medium), Balti (Medium), Jalfrezi (Medium/Hot) and Madras(Hot & Spicy). All available in the shop.
You can find out more about our supplier Meah’s curry sauces on their website here >>