Dhansak is a hugely popular dish that originates from the Parsi community in Mumbai, who originally fled Persia over 1000 years ago. This dish uses lentils to create a thick, dhal-like sauce, and it has a sweet, sour and spicy flavour - very typical of Parsi cooking and demonstrative of both Persian and Indian influences. 

DHANSAK BLEND (1 portion = 3 tbsp): tamarind, cornstarch, coriander leaf, coriander, cumin, Kashmiri chilli, turmeric, fenugreek leaf, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Slow Cooker Dhansak Recipe:

You Need: 

500g diced lamb or chicken or use baby potatoes for a veg version
½ a small butternut squash (about 300g prepared weight) - peeled and cut into bite-sized pieces
1 large onion - finely chopped
2 cloves of garlic - finely grated or crushed
Fresh ginger - finely grated or finely chopped to make 2 tsp
20g butter - roughly chopped
1 tbsp tomato puree
100g red lentils
1 tbsp sugar (dark brown is best)
1 tbsp vinegar (white wine or cider vinegar is best)
Rice and chutney to serve

Method:

Place all of the ingredients in a deep pan with 400ml water, the DHANSAK BLEND and 1 tsp salt
Cover and simmer, stirring occasionally and adding an extra splash of water if necessary, for 2 hours (or 4+ hours in a slow cooker) or until the lamb and lentils are tender
Serve with the rice and chutney on the side

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