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Lamb Dhansak
A Parsi favourite — lamb slow-cooked with lentils, pumpkin and aromatic dhansak masala — sweet, sour and spicy.
Ingredients
Instructions
Fry onions in ghee until very golden, add garlic and ginger.
Add all spices, cook 2 minutes.
Add lamb and brown well.
Add tomatoes, lentils, pumpkin and 500ml water.
Cover and simmer 1.5 hours until lamb is tender and lentils are dissolved.
Add tamarind and jaggery — dhansak should be sweet, sour and spicy.
Simmer 15 more minutes until thick.
Scatter with coriander and serve with caramelised brown rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
