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Lamb Dhansak

Prep

15 Minutes

Cook

60 Minutes

4 Servings

Video

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Introduction

Chef Vinny’s version of Dhansak is not only packed full of flavour, it is an easy to follow recipe making cooking Dhansak as exciting as its taste. This traditionally Parsee lamb dish with lentils and vegetables is most known and liked Parsee curry by miles. It has an aromatic sour, spicy yet subtle astringent taste making this dish worthy of a "Queen" status of the curries.

Steps

  • Step 1 - Prepare Ingredients

  • Step 2 - Cook Lentils

  • Step 3 - Cook Curry

Method

Lentils


1. Wash and rinse lentils toughly in cold water


2. In a pressure cooker add ghee or vegetable oil on a medium high heat


3. Add relish dhansak mix (green) and fry for 30 seconds


4. Add lentils, pumpkin, aubergine, salt and water


Caution - ALLOW PRESSURE TO RELEASE BEFORE OPENING THE LID


5. Mash up the lentils or blend


6. Add jaggery and tamarind paste and simmer for 5 minutes


7. Put to one side



Lamb


1. Heat a deep cooking pot on medium heat, add oil


2. Add bay leaf, onions and fry until the onions turn light golden brown


3. Add salt, ginger, garlic and fry for 1 minute on medium heat


4. Add mint, coriander and methi leaves fry for 30 seconds


5. Add relish dhansak mix, fry for 1 minute


6. Add lamb and cook on high heat for 5 minutes, stir occasionally


7. Add tomatoes and cook until tomatoes are soft


8. Add water, cover and simmer until the lamb is tender, on a low heat     (approx. 45 minutes)


9. Once the lamb is cooked add the cooked lentils mix well and simmer for     10 minutes


Ingredients

Lentils


2 tbsp Ghee or Vegetable Oil

100g Masur Dal

100g Tur Dal

100g Channa Dal

(if not available increase the quantity of others)

1 ½ tsp (heaped) Relish Dhansak Spice Mix (green)

200g Pumpkin

200g Aubergine

1 tsp Tamarind Paste

1 tbsp Jaggery or Demerara Sugar

1 tsp Salt

500 ml Water


Lamb


3 tbsp Ghee or Vegetable Oil

800g Lamb Shoulder

1 Bay Leaf

2 Medium Onions chopped (fine)

1 tsp Ginger Paste or 1" - 1 ½ " Fresh Ginger Chopped (fine)

1 tsp Garlic Paste or 1 - 2 Fresh Garlic Cloves (crushed)

Handfull Mint leaves

Handfull Coriander Leaves

Handfull Fresh Methi leaves or 1 tsp Fenugreek Leaves (dried)

2 Medium Tomatoes (cubed)

2 tsp (heaped) Relish Dhansak Spice Mix (brown tin)

1 tsp Salt

300 ml Hot Water

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