Cooking aboard

Lamb and Mushroom dhansak

Friday 18th April 2014

Tonight’s feast afloat was a dhansak, made from my own spice mix, with fresh coriander, a big red chilli, creamed coconut, onion, green pepper, diced lamb and some chestnut mushrooms. Sauce thickened with corn flour before serving, because I forgot to bring some lentils. Served with basmati rice and sweet mango chutney. A much appreciated treat after a day’s sailing, though only 9/10 because it needed lemon or lime juice.



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