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Lamb Dhansak
Lamb Dhansak is a modern British Indian Restaurant (BIR) recipe for a classic lamb curry with chillies and lentils prepared as it would be in an Indian restaurant. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Dhansak.
prep time
10 minutes
cook time
50 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesSpice RecipesLamb RecipesBritish Recipes
Dhansak is another Persian curry that was introduced into India (Gudjrat to be precise) around 1500 BCE. As with many Parsee derived curries, the base curry sauce is thickened with cooked lentils (cooked tarka dal in this case).
Method:
First prepare the lentils. Wash thoroughly, then place in a pot, pour over enough water to cover to cover, bring to a boil then reduce to a simmer and cook for about 30 minutes, or until tender. Drain and set aside (typically this is done well beforehand and they are stored in the refrigerator).
Now prepare the lamb by dicing the meat into 3cm (1 in) cubes. Add about 5 tbsp of oil in a frying pan then add 4 tbsp of curry sauce. Fry for about 5 minutes until it darkens. Now add the meat and stir until coated. Turn down the heat to a simmer, cover and cook for about 35 minutes until the lamb is done. Allow to cool and set aside in the fridge until needed (you may even freeze the lamb in ready to use packets).
Heat the vegetable oil in a large frying pan, add the curry sauce and the lentil dal to this and bring to the boil. As soon as this boils, add the meat, chilli powder, green chilli and salt. Stir these ingredients into the curry sauce and cook for 5 minutes, with frequent stirring.
Turn the heat down to a simmer and cook for a further five minutes, stirring occasionally.
Take the curry off the heat, allow to settle for a minute and skim-off any excess oil. Now add the garam masala, ground cumin, jaggery (or sugar) and lemon juice. Return to the heat for two minutes then serve sprinkled with the chopped coriander.
For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page
