Meat Or Tofu Dhansak Recipes

Steps:

• In a small thick bottomed saucepan (with a lid), rinse and cover the lentils with water to twice their depth. Bring to a simmer, and cook on very low heat until all the water has been absorbed and the lentils can be crushed into a paste.
• After starting off the lentils, place the oil in a large heated frying pan (with a lid). Add and fry the onion on medium-high for 5 minutes, stirring frequently until glassy. Add the spice mix, stirring it into the onion, and continue to fry until the oil is seeping out of the spices (add a little water if sticking).
• Add chicken, lamb, or (partially pre-fried) tofu pieces and fry until lightly browned. Add the tomato paste or crushed tomatoes, and stock, and stir them in. Put the lid on the pan, bring to a boil, then turn the heat down and simmer for about 15 minutes.
• Now add and stir in the mashed lentils and the yoghurt, and continue to simmer with lid on for 10 minutes.
• Finally, add the lemon juice, sugar (or sugar substitute), and crushed fenugreek, mix in well and simmer for 15 more minutes. Remove from heat and allow to cool for 10 minutes before serving with boiled Basmati Rice.

Steps:

• Pre-heat the oven to 180 degrees centigrade.
• In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
• Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
• Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer.
• Add the lentils and bring to a simmer again.
• Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
• Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.