Lamb dhansak
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Alfred Prasad's lamb dhansak recipe is a true Parsi classic. This method demonstrates how to make a traditional, proper dhansak – the lentils and lamb curry are cooked separately before mixing together at the end. The dish is a labour of love, but well work the effort. Read more in Alfred's guide to the origins of Britain's favourite Indian takeaway curries.
First published in 2017
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Ingredients
Metric
Imperial
Lentil and vegetable stew
- 100g of toor lentils
- 50g of red masoor lentils
- 1/2 tsp turmeric powder
- 1 small potato, peeled and diced
- 100g of squash, preferably bottle gourd, diced
- 50g of baby spinach
- 30g of fenugreek leaves, fresh
- 2 sprigs of dill
- salt
Spice powder
- cassia, one 5cm (2 inch) piece
- 3 green cardamom pods
- 3 cloves
- 1/2 tsp black peppercorns, preferably Telicherry
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/4 star anise
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
Lamb curry
- 350g of lamb shoulder, diced
- 60ml of vegetable oil
- 2 onions, finely sliced
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tsp red chilli powder
- 1 tbsp of tomato paste
- 1 tbsp of tamarind paste
To serve
- 1 tsp fried garlic flakes
- dried rose petals
SAVE RECIPE
Equipment
- Hand blender
- Spice grinder
Method
1
To begin, wash the lentils and place in a stewing pot. Add the ground turmeric, potato, squash, spinach, fenugreek and dill
- 100g of toor lentils
- 50g of red masoor lentils
- 1/2 tsp turmeric powder
- 1 small potato, peeled and diced
- 100g of squash, preferably bottle gourd, diced
- 50g of baby spinach
- 30g of fenugreek leaves, fresh
- 2 sprigs of dill
2
Add 600ml water, mix well and bring to the boil. Allow to simmer for 1 hour, or until the lentils are well-cooked and soft. Add salt to taste and allow to cool
3
Once cooled, use a hand blender to combine to a smooth purée. Add little water if required, and set aside
4
Lightly toast the spices in a hot, dry pan then grind to a fine powder. Set aside
- 1/4 tsp fenugreek seeds
- cassia, one 5cm (2 inch) piece
- 3 green cardamom pods
- 3 cloves
- 1/2 tsp black peppercorns, preferably Telicherry
- 1 tbsp of coriander seeds
- 1 tsp cumin seeds
- 1/4 star anise
- 1 tsp fennel seeds
5
To prepare the curry, heat the oil in a large pan and fry the onions until golden brown, for roughly 20 minutes. Add the ginger and garlic pastes and sauté for a couple of minutes
- 60ml of vegetable oil
- 2 onions, finely sliced
- 1 tbsp of garlic paste
- 1 tbsp of ginger paste
6
Add the powdered spices, mix well, then add the lamb. Keep mixing on a high heat until the meat is seared well on all sides
- 350g of lamb shoulder, diced
7
Add the red chilli powder, tomato paste and tamarind paste. Mix well, add 3 cups of water and bring to the boil. Simmer and slow-cook the lamb for roughly 45 minutes, until tender
- 1 tbsp of tamarind paste
- 1 tsp red chilli powder
- 1 tbsp of tomato paste
8
Add the reserved lentil purée and cook for a few minutes to combine well
9
Serve hot, sprinkled with garlic flakes and dried rose petals
- dried rose petals
- 1 tsp fried garlic flakes
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