dhansak

• Put the lentils, eggplant, pumpkin, onions, salt, chopped coriander and mint into a pan with 500ml of water. Bring to the boil and leave to simmer for 20 minutes until the lentils have softened. Set aside.
• Put the cumin and coriander seeds, the cassia stick, cardamon pods, peppercorns and the star anise into a small pan on medium heat. Toss the spices will toasting until they become more aromatic. Remove from the heat, set aside and allow to cool.
• Once cooled, add the dried fenugreek leaves and grind to a fine powder.
• Place the spice powder into a blender with the garlic, ginger and chillies and blend, adding as little water as possible to make a thick paste.
• Heat the mustard oil on medium heat and fry the chopped onions for 10 minutes, stirring frequently, or until they are golden brown.
• Add the spice paste and turmeric and fry for a few minutes until golden.
• Add the tomatoes and tamarind then stir for about five minutes until the masala is thick and glossy. The oil should be separating from the paste.
• Add the lamb and coat with the masala. Fry for two minutes, stirring often. Reduce the heat and simmer the lamb, uncovered and stirring often, for 40 minutes or until cooked through and tender.
• Puree or mash the reserved lentil and vegetable mix and add to the lamb. Bring the mixture up to a simmer, and cook for 10 minutes, stirring frequently to stop lentils sticking to bottom of the pan. Taste and add salt, if required.

to serve

• Remove from heat, place in warmed serving dish, sprinkle with coriander and mint leaves and serve.