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LAMB SHANK DHANSAK CURRY THE BEST I HAVE EVER MADE AGAIN!

In a blender pulse the onion, garlic, chilli, carrots and the piece of ginger until very very finely chopped add to your pan with a little more ghee if needed and cook for five minutes or so until the onions are soft and translucent but not coloured, add two heaped tablespoons of your curry powder along with the curry leaves, bay leaves, cinnamon stick, cardamon pods, tamarind, mango and ginger chutney, beef stock, tomatoes, chana dal, a pinch of salt and black pepper, pop on the lid and place in your pre-heated oven for approx 2-3 hours until the lamb is so tender it wants to fall off the bone and the chana dal has soaked up all the gorgeous lamb juices and stock giving you a beautiful bounty of sweet sour hot fragrant dhansak curry. In a 180 degree oven warm a couple of clean jam jars and their lids for five minutes, remove and pour in the mango chutney, using a cloth to hold the hot jars screw on the lids and leave to cool on the side
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