Lamb Dhansak Curry Recipe - Serves 6

Lamb Dhansak Curry Recipe

Taste Rating = 7.5     Heat Rating = Mild


3 tablespoons (45ml) cooking oil
1KG (2 lbs 3 oz) lean lamb, cut into 1cm (1/2 inch) cubes
2 medium onions, peeled and finely chopped
1 tablespoon (15ml) garlic paste
1 tablespoon (15ml) ginger paste
1 fresh green chilli, finely chopped
Seeds from 10 green cardamom pods
4 teaspoons (20ml) ground coriander
4 teaspoons (20ml) ground cumin
1 teaspoon (5ml) ground turmeric
1 tin/can (400g or 14 oz) chopped tomatoes
200ml (7 fl oz) lamb stock (or beef stock if you cannot get lamb stock)
75g (3 oz) red lentils
1 teaspoon (5ml) salt


Heat the oil in a large heavy-bottomed saucepan over a medium heat
Add the lamb cubes to the saucepan in small batches and saute so that they are browned (takes 3-6 minutes to brown a batch), turning every minute, and setting aside the browned lamb
Preheat the oven to 150C (300F) but carry on cooking while the oven is heating up
Add the onions to the saucepan and saute until soft (6-14 minutes), turning often
Add the garlic paste, ginger paste, green chilli, cardamom seeds, ground coriander, ground cumin and ground turmeric and mix well
Add the chopped tomatoes, lamb cubes, lamb (or beef) stock, red lentils and salt and bring to the boil
Carefully tip the contents of the saucepan into a casserole dish, cover, put into the oven and cook for 90 minutes, stirring every 30 minutes
Make sure that the lamb is cooked (cook for longer if needed) and then serve hot

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Recipe submitted on 29 May 2016

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