CookEasy+ Lamb Dhansak
For the full experience, make this recipe with the Drop Recipes app.
recipe by Kenwood
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- Total Time
- 2hrs 35mins
-
- Serves
- 8
-
- Calories
- 392
Lamb Dhansak
recipe updated Oct 14, 2020
Ingredients
-
- Onion
- 150 g
-
- Lamb shoulder
- 800 g
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- Butternut squash
- 400 g
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- Eggplant
- 400 g
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- Ground turmeric
- 2 tablespoons
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- Chili flakes
- ½ teaspoon
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- Ground cinnamon
- 2 tablespoons
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- Ground cumin
- 2 tablespoons
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- Ground coriander
- 2 tablespoons
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- Fenugreek
- 2 teaspoons
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- Water
- 3 tablespoons
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- Vegetable oil
- 2 tablespoons
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- Ginger purée
- 40 g
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- Garlic clove
- 4
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- Fresh chili
- 1
-
- Cardamom pods
- 8
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- Red lentils
- 150 g
-
- Tomato paste
- 40 g
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- Beef stock
- 1 kg
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- Cilantro
- as needed
Tools
-
kCook Multi
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Small bowl
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add ground turmeric, chili flakes, ground cinnamon, ground cumin, ground coriander, fenugreek and water to a clean small bowl
- Stir with teaspoon until combined then set aside
- Fit stir tool to kCook bowl
- Add vegetable oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add lamb shoulder to the kCook bowl
- Cook with filler cap fitted - 2 min, 180°C, speed 4
- Cook with filler cap fitted - 3 min, 140°C, speed 3
- Then add ginger purée, garlic clove, fresh chili and cardamom pods to the kCook bowl
- Transfer spices to kCook bowl
- Cook with filler cap fitted - 5 min, 100°C, speed 1
- Then add butternut squash, red lentils, eggplant, tomato paste and beef stock to the kCook bowl
- Cook with filler cap fitted - 2 hr, 98°C, speed 1
- Serve
- Garnish with cilantro