How to make an Indian style lamb, potato and aubergine dhansak curry

Lamb and aubergine are a match made in heaven, while potatoes and lentils lend earthiness to this delicious, easy curry

Skin-on potatoes are naturally fat free and a source of fibre and potassium

Indian style lamb, potato and aubergine dhansak curry

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
300g baby potatoes, halves
100g red split lentils
400g tinned chopped tomatoes
200ml water
320g 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.

For more recipes, visit lovepotatoes.co.uk