Lamb Dhansak

Name: Lamb Dhansak
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g lamb shoulder, diced; 200g red lentils; 200g pumpkin, diced; 2 large onions, diced; 400g crushed tomatoes; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tbsp dhansak masala or garam masala; 1 tsp turmeric; 1 tsp chilli powder; 2 tbsp tamarind paste; 1 tbsp jaggery or brown sugar; 4 tbsp ghee; 1 handful fresh coriander

A Parsi favourite — lamb slow-cooked with lentils, pumpkin and aromatic dhansak masala — sweet, sour and spicy.

Total time

130 min

Prep

20 min

Cook

110 min

Difficulty

medium

Cuisine

Indian

gluten-free

Ingredients

800glamb shoulder, diced

200gred lentils

200gpumpkin, diced

2large onions, diced

400gcrushed tomatoes

4 clovesgarlic, minced

2cmfresh ginger, minced

2 tbspdhansak masala or garam masala

1 tspturmeric

1 tspchilli powder

2 tbsptamarind paste

1 tbspjaggery or brown sugar

4 tbspghee

1 handfulfresh coriander

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.

Calories

849

Protein

57.2g

Fat

56.2g

Carbs

29.4g

Fiber

7.3g

Sodium

158mg

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