Make it Scotch

Scotch Lamb Dhansak in a Dash for Schools

  • Prep 15 mins
  • Cook 18 mins
  • Serve 1

Ingredients

Cooking Method

For the Scotch lamb dhansak:

  • 1
    Trim the fat from the lamb and slice into 2cm wide pieces. Put in a bowl and mix in 2g curry powder and a little salt. Leave to stand while making the sauce.
  • 2
    If time permits, let the lamb marinate for 2 to 3 hours ahead of cooking - cover and keep in the fridge.
  • 3
    Heat half the oil in a large saucepan and gently fry the onion, garlic, ginger and remaining curry powder, stirring, for 5 minutes until lightly golden.
  • 4
    Stir in the coconut milk. Bring to the boil, cover and simmer gently for 10 minutes until tender.
  • 5
    Meanwhile, heat the remaining oil in a frying pan and stir fry the lamb for 7-8 minutes until just cooked through.
  • 6
    Add the lamb, lentils and passata to the coconut and onion mixture, bring to the boil, then simmer gently for 2-3minutes, stirring, until thoroughly heated through.
  • 7
    To serve, pile the dhansak into warm serving bowls. Sprinkle with fresh mint and accompany with minted yogurt, salad and warm naan breads.
  • 8
    For the minted yoghurt, simply mix 150g low fat natural yogurt with 10g freshly chopped mint leaves and 1tsp honey. Add a little salt to season. Cover and chill until ready to serve.
  • 9
    For the salad, combine chopped cherry tomatoes with chopped cucumber and finely chopped red onion. Season with a pinch of salt and dress with a little white wine vinegar and honey if liked. Sprinkle the curry with fresh mint and serve with toasted naans or flat breads.
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