Lamb Dhansak Recipe

Lamb Dhansak Recipe
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The curry by itself is a perfect blend of sweet and spice and overflows with the richness, enough to soothe the palate. The addition of tender lamb pieces makes it exquisite.
Lamb Dhansak Recipe
Difficulty Average
Rating 4.3 / 10 (4 votes)
Recipe Type Non Veg.
  • 100 g Red Lentils
  • 500 g Butternut Squash (peeled and chopped into chunks)
  • 2 Onions (roughly chopped)
  • 400 g chopped Tomatoes
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1½ tsp Cumin Seeds
  • 1½ tsp Coriander Seeds
  • 4 Cardamom Pods (squashed)
  • 1 tbsp Oil
  • 400 g lean diced Lamb
  • Thumb-sized piece of root Ginger (finely chopped)
  • 4 Garlic Cloves (crushed)
  • 2-3 Green Chilies (sliced)
  • 1 tsp Garam Masala
  • Small bunch of Coriander (chopped)
How to make Lamb Dhansak:
  • Combine lentils, butternut squash, onions, and tomatoes in a large saucepan.
  • Add turmeric and salt.
  • Pour water, enough to cover the contents.
  • Cover the pan and simmer for 20 minutes, until the lentils turn tender.
  • Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma.
  • Remove and grind to a fine powder.
  • Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate.
  • Add the ground spices in the same pan. Sauté for 2 minutes.
  • Add ginger, garlic, and green chilies. Mix and cook for few minutes.
  • Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well.
  • Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens.
  • Sprinkle garam masala and coriander.
  • Serve hot with steamed rice and chapattis.