Pork or Lamb Dhansak

On our journey to food sovereignty we have lived on a sheep farm, and currently we are raising pigs. There were no pigs on the sheep farm, nor are there any sheep on our current farm. While living on the sheep farm I was developing recipes that use lamb and/or mutton, but having that source of carbon dry up and be replaced by pork, I felt like I had lost a lot of time and energy. But, lo and behold, pork can substitute lamb in some instances. Ergo, this recipe is very good with either lamb or pork.

2+1 Tbsps mild oil

1 kg/2lb 4oz diced lamb or pork (or pork steaks) shoulder or leg, or a mixture of both

2 onions (12oz/340gr) chopped

25g/1oz fresh root ginger, finely grated

4 garlic cloves, pressed

2 red chillies, seeds removed, finely chopped

1 green cardamom pod, finely ground

1½ Tbsp ground cumin

1½ Tbsp ground coriander

½ Tbsp ground turmeric

1 x 400g/14oz can chopped tomatoes or the equivalent in fresh chopped tomato

200ml/7fl oz beef stock

75g/2½oz red lentils

2 Tbsps honey or maple syrup

1 tsp salt 

½ tsp pepper

To serve

Savoury Rice

Steamed pumpkin pieces

• NOTE: this can prepared in the oven or in the slow cooker. Refer to points 8 and 9 in the instructions for the type of cooking you choose to use.

1. Heat two Tbsps of oil in a large frying pan. Sear the meat until it is browned on all sides. Put in the cooking pot.
2. Add the remaining oil to the pan. Add the onion and fry for 4 to 5 minutes, or until beginning to soften.
3. Meanwhile, combine the ginger, garlic and chilli.
4. Remove the cardamom seeds from their husks and grind them to a fine powder in a pestle and mortar. 
5. Add the garlic and ginger mixture to the pan along with ground cardamom and the remaining spices.
6. Add the tomatoes and beef stock to the pan and deglaze. When all the good browned bits are loose from the bottom, pour into the cooking pot.
7. Mix in the honey or maple syrup and the red lentils. 
8. SLOW COOKER METHOD: Turn the slow cooker on High and cook for 3 hours or until tender. 
9. BAKED METHOD: Preheat the oven to 300°F. Use a casserole and cover to cook for 1½ hours or until the meat is fall-apart tender.
10. Check the seasoning and serve with rice and steamed pumpkin.