Lamb Dhansak | Hari Ghotra
3.9/5 rating (23 votes)

Lamb Dhansak

Lamb, Lentil and Vegetable Stew

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 20 mins
  • Cook 1 hr
                             

A rustic Parsi, one pot lamb stew cooked with lentils, vegetables, tamarind and spices making a hot, sweet and sour dish.

Hari says

This Parsi dish is basically a rustic, one-pot lamb stew cooked with lentils, vegetables, tamarind and spices (the 'dhan' means grain or lentils and the 'sak' is to stew). And it’s smashing.

It’s typically eaten with the whole family as a weekend meal, and you can see why. It has tang from the tamarind, heat from the chillies and sweetness from the vegetables that all come together creating a pretty special balance of flavours. Something for everyone, really. 

Top Tip:

If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready when you get in.

  • Ingredients
  • Method
  • 500g leg of lamb, trimmed and cut into chunks

Lentil and vegetable mixture

  • 60g toor dhal split
  • 60g masoor dhal split
  • 60g urid dhal split
  • 1 small aubergine, chopped into large chunks
  • ½ small pumpkin, chopped into large chunks (you could also use butternut squash or sweet potato)
  • 1 medium onion, chopped in chunks
  • 15 fresh mint leaves, chopped

Dry Spices

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4cm stick cassia bark
  • 4 green cardamoms
  • 4 whole black peppercorns
  • 1 tbsp dry fenugreek leaves

Wet Paste

  • 6 cloves garlic
  • 3cm piece of ginger
  • 2 chillies

Masala

  • 2 tbsp oil
  • 2 medium onions, diced
  • 3 tomatoes, diced
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 1 tbsp tamarind paste
  • Handful of coriander, chopped

Method

Lentil and vegetable mixture

  1. Put all the lentils, vegetables, onions and mint into a pan with 1L of water and some salt. Bring this to the boil and leave to simmer for 20 minutes until the lentils have cooked through.

Dry spices and Wet paste

  1. Place all the dry spices into a spice grinder and blend to a fine powder.
  2. Place this powder into a blender with the garlic, ginger and chillies and grind to make an aromatic paste. Add a splash of water to loosen if required.

Masala

  1. Heat the oil and start to fry the diced onions until they are golden brown (approx. 20 minutes).
  2. Once the onions are browned add the spice paste along with the turmeric and fry for a few minutes until golden.
  3. Add the tomatoes and tamarind then stir for about 5 minutes until the masala is thick and glossy.
  4. On a high heat, stir in the lamb and coat with the masala. After about 5 minutes add the cooked lentil mixture and leave this to simmer on a low heat for about 30-40 minutes. Make sure you stir occasionally as this can catch the bottom of the pan.
  5. Once the meat is tender check the seasoning and adjust if required.
  6. Throw in the fresh coriander to serve.

Nutritional information

Typical values* per Serving
Calories84
Fat (g)2.7
of which saturates (g)0.2
Carbohydrates (g)12
of which sugars (g)3.5
Fibre (g)1.7
Protein (g)4.2
Salt (mg)0.51
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (11)

  • Kate

    Kate

    01 October 2016 at 06:08 |
    Hi Hari I cooked the Lamb Dhansak yesterday it was delicious. I also made some naan too they were great. My husband has asked for a Jalfrezi next week. I can't wait to try more recipes. Thank you.

    reply

    • Hari Ghotra

      Hari Ghotra

      04 October 2016 at 17:40 |
      Hi Kate that's great - so pleased you enjoyed it. Would love to hear what you think of the Jalfrezi too. Thanks so much for using the website! Thanks Hari

      reply

  • Karen

    Karen

    28 August 2016 at 13:09 |
    Hi, made this yesterday evening and I was delighted with the results and so was my partner. He is quite a connoisseur when it comes to Dhansak, as this is his favourite when we have a takeaway and he thoroughly enjoyed it. We will be having a second helping this evening and I am going to attempt to make some sag aloo to go with it. This was so easy to follow and I don't think that we will be eating takeaways again! Many thanks Hari! Karen.

    reply

    • Hari Ghotra

      Hari Ghotra

      30 August 2016 at 09:01 |
      Hi Karen Well I am very happy to hear that your partner enjoyed this and i'm more happy to hear that you are turning your back on takeaways. Indian food cooked fresh is healthy, tasty and so much fun to cook. Please do keep in touch and let me know if you cook anything else from the website. If you like lamb dishes then do try the thariwalee lamb too. Thanks so much for using the website. Hari

      reply

  • Keith

    Keith

    10 December 2015 at 21:45 |
    Thanks Hari, this now makes perfect sense and I look forward to cooking it! Keith

    reply

  • Keith

    Keith

    08 December 2015 at 19:11 |
    Hi Hari
    I noticed that onions are in the first batch of ingredients, to fry in stage 2, but are also in the masala ingredients along with the tomatoes. Is this correct? Do I add more onions at stage 6/7 above?

    reply

    • Hari Ghotra

      Hari Ghotra

      08 December 2015 at 22:12 |
      Hi Keith This dish is in two parts and I'm sorry if the recipe isn't very clear - I will look at trying to reword it. The first part stage 1 includes boiling the lentils, vegetables including the first lot of onions to form the lentil and vegetables that are key in this recipe. Stage 2 is the masala stage so here you need to fry the onions that are diced. Does that make sense? I will rephrase the method to make it more clear - thank you so much for your feedback. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    11 August 2015 at 12:16 |
    Hi Amz
    It's a tricky one because you dont want to triple up on the spices - I would just use twice as much - with regards to onions I would use about 7 or 8. I know its seems a lot but they will cook right down and with this dish the thicker the masala the better the flavour. Hope it helps. Let me know how you get on. Thanks Hari

    reply

  • Amz

    Amz

    05 August 2015 at 21:03 |
    Hi Hari,

    Just a quick question. I would like to make this dish for a family feast. It needs to feed 12 people, so should I multiple the ingredient by 3. Because 9 onions seems like a lot.

    reply

  • Hari

    Hari

    14 March 2015 at 14:53 |
    Hi Jeff, it really won't take 3 hours. It does depend on the cut but let it simmer away until you are happy with the lamb. You may well need to add water to this as it does thicken up. Let me know how it goes -good luck. Cheers Hari

    reply

  • Jeff

    Jeff

    14 March 2015 at 14:11 |
    Hi, have your Dhansak cooking, looks and smells gorgeous! not convinced that Lamb will be melt in the mouth in just 40mns to an hour though? more like 3hrs!

    reply

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Hari Ghotra