Lovely Lamb Dhansak is a flavourful and aromatic Indian dish. It brings together tender pieces of lamb with lentils, vegetables, and a blend of spices. It’s known for its rich, complex flavours and satisfying texture. Here’s a detailed description of lamb dhansak:
The dish typically starts with succulent pieces of lamb, which are diced and marinated or cooked with a spice mixture. These spices often include turmeric, cumin, coriander and garam masala, among others, lending a warm, earthy flavour to the lamb. Alternatively a mild curry paste, not sauce can be used as a substitute.
Lentils, such as a combination of red and yellow lentils, are a key component of dhansak. They add both texture and depth to the dish, as well as a creamy consistency once they’re cooked down. Lentils are soaked before cooking to soften them and reduce cooking time. Vegetables like onions, tomatoes, garlic, and ginger are sautéed to create a flavourful base for the dish. Onions are often caramelized to bring out their natural sweetness, while tomatoes contribute a tangy, slightly acidic note.
The lamb, lentils, and vegetables are simmered together with the dhansak curry paste, allowing the flavours to meld and develop. Additional water or broth may be added to achieve the desired consistency.
The finished lamb dhansak is hearty and satisfying, with tender pieces of lamb, creamy lentils, and a thick, flavourful sauce. It’s often garnished with fresh coriander leaves for a burst of freshness. This dish must be served hot with rice or Indian bread, such as naan or roti.
Overall, lamb dhansak is a delicious and comforting dish that showcases the vibrant flavours and spices of Indian cuisine. Once tried, you understand why this is a favourite among food enthusiasts around the world.
Lovely Lamb Dhansak
Ingredients
- 2 tsp rapeseed oil
- 1 medium onion chopped
- 350 g lambs leg diced
- 2 large carrots chopped
- 4 cloves garlic crushed
- 3 cm ginger grated
- 100 g red lentils
- 400 ml chicken stock boiling
- 400 g chopped tomatoes
- 1 tbsp mild curry paste
- 400 g sweet potatoes peeled and chopped
- 1 medium aubergine chopped
- 20 g fresh coriander roughly chopped
Instructions
- Add the oil to a pan, then add the onion and cook for 3-4 minutes until starting to brown.2 tsp rapeseed oil, 1 medium onion
- Add the lamb and cook for a further 4-5 minutes, until well browned.350 g lambs leg
- Add the carrots, garlic and ginger and cook for a further 2-3 minutes, stirring regularly.2 large carrots, 4 cloves garlic, 3 cm ginger
- 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.100 g red lentils, 400 ml chicken stock, 400 g chopped tomatoes, 1 tbsp mild curry paste
- Add the sweet potato and aubergine, mix and cover again. Simmer for a further 20 minutes.400 g sweet potatoes, 1 medium aubergine
- 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.20 g fresh coriander
Nutrition
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