Lamb Dhansak Recipe - Great British Chefs

Ingredients

• 100g of toor lentils
• 50g of red masoor lentils
• 1/2 tsp turmeric powder
• 1 small potato, peeled and diced
• 100g of squash, preferably bottle gourd, diced
• 50g of baby spinach
• 30g of fenugreek leaves, fresh
• 2 sprigs of dill
• salt
• cassia, one 5cm (2 inch) piece
• 3 green cardamom pods
• 3 cloves
• 1/2 tsp black peppercorns, preferably Telicherry
• 1 tbsp of coriander seeds
• 1 tsp cumin seeds
• 1/4 star anise
• 1 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 350g of lamb shoulder, diced
• 60ml of vegetable oil
• 2 onions, finely sliced
• 1 tbsp of ginger paste
• 1 tbsp of garlic paste
• 1 tsp red chilli powder
• 1 tbsp of tomato paste
• 1 tbsp of tamarind paste
• 1 tsp fried garlic flakes
• dried rose petals