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.