Scotch Lamb Dhansak Recipe

Ingredients

• 400g boneless Scotch Lamb shoulder, trimmed of fat and cut into cubes
• 1 tablespoon Scottish rapeseed oil
• 2 onions, peeled and thinly sliced
• 4 garlic cloves, peeled and finely chopped
• 70g fresh root ginger, peeled and finely grated
• 1 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 whole cinnamon stick
• 3 red chillies, deseeded and finely chopped
• 30g tomato purée
• 2 x 400g cans chopped tomatoes
• 700ml water
• 200ml reduced fat coconut milk
• 150g dried red lentils
• 50g chana dal lentils (or can be substituted for red lentils)
• Large handful freshly chopped coriander
• Juice of 2 limes
• 200ml kefir (can be substituted for low fat yogurt)
• Small handful fresh mint leaves, roughly chopped
• 2 small plain naan breads