Indian lamb stew with lentils

Ingredients for 4 servings:

• 500 g lamb
• 2 tbsp spice mix (garam masala)
• 2 tbsp oil, for frying
• 2 onions
• 2 cloves garlic
• 200 g pumpkin flesh
• 100 g lentils, red
• 600 ml vegetable stock
• 1 tbsp curry paste
• 1 tbsp tamarind paste
• 25 g sugar
• Salt and pepper, freshly ground
• 1 tbsp mint, freshly chopped
• 1 lemon(s), the juice
• 1 tbsp coriander, freshly chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Lightning Lamb Dhansak

Dice the lamb and season with garam masala. Thinly slice the onions and garlic cloves, and dice the pumpkin. In a medium-sized saucepan, brown the lamb in oil until well browned all over, then remove from the pan and set aside. Add a little more oil to the pan and add the onions, garlic, and pumpkin cubes; sauté everything thoroughly. Add the stock, lentils, curry paste, tamarind paste, and sugar; stir thoroughly. Now add the lamb and bring to a boil. Cover and simmer over low heat for 25-30 minutes (or until all ingredients are soft), stirring occasionally. Season with salt and pepper, and add mint and coriander (dried mint and coriander powder, or at least freshly ground coriander, will also work), and lemon juice. Serve with pilaf rice and a smooth red wine.