Lamb dhansak
Item 1 of 1
Alfred Prasad's lamb dhansak recipe is a true Parsi classic. This method demonstrates how to make a traditional, proper dhansak – the lentils and lamb curry are cooked separately before mixing together at the end. The dish is a labour of love, but well work the effort. Read more in Alfred's guide to the origins of Britain's favourite Indian takeaway curries.
First published in 2017
Ingredients
Metric
Imperial
Lentil and vegetable stew
- 100g of toor lentils
- 50g of red masoor lentils
- 1/2 tsp turmeric powder
- 1 small potato, peeled and diced
- 100g of squash, preferably bottle gourd, diced
- 50g of baby spinach
- 30g of fenugreek leaves, fresh
- 2 sprigs of dill
- salt
Spice powder
- cassia, one 5cm (2 inch) piece
- 3 green cardamom pods
- 3 cloves
- 1/2 tsp black peppercorns, preferably Telicherry
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/4 star anise
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
Lamb curry
- 350g of lamb shoulder, diced
- 60ml of vegetable oil
- 2 onions, finely sliced
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tsp red chilli powder
- 1 tbsp of tomato paste
- 1 tbsp of tamarind paste
To serve
- 1 tsp fried garlic flakes
- dried rose petals
SAVE RECIPE
Equipment
- Hand blender
- Spice grinder
Method
1
To begin, wash the lentils and place in a stewing pot. Add the ground turmeric, potato, squash, spinach, fenugreek and dill
- 100g of toor lentils
- 50g of red masoor lentils
- 1/2 tsp turmeric powder
- 1 small potato, peeled and diced
- 100g of squash, preferably bottle gourd, diced
- 50g of baby spinach
- 30g of fenugreek leaves, fresh
- 2 sprigs of dill
2
Add 600ml water, mix well and bring to the boil. Allow to simmer for 1 hour, or until the lentils are well-cooked and soft. Add salt to taste and allow to cool
3
Once cooled, use a hand blender to combine to a smooth purée. Add little water if required, and set aside
4
Lightly toast the spices in a hot, dry pan then grind to a fine powder. Set aside
- 1/4 tsp fenugreek seeds
- cassia, one 5cm (2 inch) piece
- 3 green cardamom pods
- 3 cloves
- 1/2 tsp black peppercorns, preferably Telicherry
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/4 star anise
- 1 tsp fennel seeds
5
To prepare the curry, heat the oil in a large pan and fry the onions until golden brown, for roughly 20 minutes. Add the ginger and garlic pastes and sauté for a couple of minutes
- 60ml of vegetable oil
- 2 onions, finely sliced
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
6
Add the powdered spices, mix well, then add the lamb. Keep mixing on a high heat until the meat is seared well on all sides
- 350g of lamb shoulder, diced
7
Add the red chilli powder, tomato paste and tamarind paste. Mix well, add 3 cups of water and bring to the boil. Simmer and slow-cook the lamb for roughly 45 minutes, until tender
- 1 tbsp of tamarind paste
- 1 tsp red chilli powder
- 1 tbsp of tomato paste
8
Add the reserved lentil purée and cook for a few minutes to combine well
9
Serve hot, sprinkled with garlic flakes and dried rose petals
- dried rose petals
- 1 tsp fried garlic flakes
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