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Lamb dhansak

Lamb Dhansak
Written by Gryphon

Lamb dhansak is a mild Indian curry using lamb or goat. This is ideal as an main dish and incorporates the flavours and spices of the Parsi Community. Also this recipe will suit those who are not used to the heat some curries have but retains the flavouring. The use of lentils is traditional in this dish and adds body and additional texture.  However, I have listed this recipe as I cook it and it does take time for the vegetables to cook down. You can prepare this in a pressure cooker should you wish. Normally, I serve this with Tomato Relish and simple rice dish not to forget good old Honey Mango Chutney

Lamb Dhansak

Lamb dhansak

A popular Indian curry made from meat, spices and lentils. This is a lovely mild curry ideal for those not accustomed to curry.
4.87 from 53 votes
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Course: Main Dish
Cuisine: Indian
Keyword: Curry, Lamb, Stock, Vegetables
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 people
Calories: 415kcal



  • Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.
  • Add the lamb and cook for a further 4-5 minutes, until well browned.
  • Add the carrots, garlic and ginger and cook for a further 2-3 minutes, stirring regularly.
  • Add the lentils, stock, tomatoes and curry paste and mix well.
  • Bring to the boil, add a lid, reduce the heat, then simmer for 1 hour.
  • Add the sweet potato and aubergine, mix and cover again.
  • Simmer for a further 20 minutes.
  • Check the lamb is tender. If not, simmer for another 10-15 minutes.
  • Stir in the fresh coriander, saving a little for the top, and serve.


Serving: 420g | Sodium: 0.5mg | Sugar: 13.9g | Fiber: 8.8g | Calories: 415kcal | Saturated Fat: 2.4g | Fat: 12.5g | Protein: 28.5g | Carbohydrates: 44.6g