Lamb dhansak

Serves: 4
Cooking time: 2 hours 20 minutes

Cuisine : Indian
Course : Main
Skill Level : Easy

For the lentil and vegetable stew:

  • 100 g toor lentils
  • 50 g red masoor lentils
  • ½ tsp turmeric powder
  • 1 small potato, peeled and diced
  • 100 g squash (bottle gourd), diced
  • 50 g baby spinach
  • 30 g fresh fenugreek leaves
  • 2 sprigs dill leaves
  • salt

    For the spice powder:

  • 2 inch piece cassia bark
  • 3 green cardamom
  • 3 cloves
  • ½ tsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ star anise
  • 1 tsp fennel seeds
  • ¼ tsp fenugreek seeds

    For the lamb curry:

  • 60 ml rapeseed oil
  • 2 onions, finely sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 500 g diced lamb shoulder (with bone)
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp tomato paste
  • 1 tbsp tamarind paste
  • 1 tsp fried garlic flakes

Wash lentils and place in a stewing pot. Add ground turmeric, potato, bottle gourd, spinach, fenugreek and dill. Add 500 ml water, mix well. Bring to a boil and allow to simmer for 1 hour or until the lentils are well cooked and soft. Add salt and allow it to cool. Once cooled, use a hand blender to combine to a smooth puree. Add little water if required.

Lightly toast the spices and grind to a fine powder; set aside.

Heat oil in a large pot, fry onions until golden brown (roughly 20 min). Add ginger, garlic pastes and sauté for a couple of minutes. Add the powdered spices and mix well. Add the lamb and keep mixing on a high heat until the meat is seared well on all sides. Add chilli powder, tomato and tamarind paste, mix well and add 3 cups of water and bring to a boil. Simmer and slow cook the lamb (roughly 45 min) until tender.

Now add the lentil-vegetable puree and cook for further few minutes to combine well.

Serve hot, sprinkled with fried garlic flakes.

Dhansak is traditionally served with brown pulao and tomato kachumber.

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