Lamb Dhansak

Lamb Dhansak

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  • 2 tbsp vegetable oil

  • 2 cloves garlic, sliced

  • 2cm piece root ginger, peeled and chopped

  • 1 green chilli, deseeded and chopped

  • 1 onion, chopped

  • 500g/1lb lamb neck fillet, cubed

  • 225g/8oz sweet potatoes, peeled and cubed

  • 75g/3oz split red lentils

  • 3 tbsp medium curry paste

  • 1 400g can tomatoes

  • 2 tbsp tomato puree

  • 400ml/14 fl.oz water

  • 25g butter

  • 2 tbsp caster sugar

  • 500g Bramley apples, peeled, cored and sliced

  • 1 tbsp tamarind paste (optional)

  • 3 tbsp chopped fresh mint

  • salt and ground black pepper

  • basmati rice to serve


  • The Indian community in the United Kingdom is now in its third generation, with an estimated population of 1,051,800. Dhansak is a popular dish of Persian origin and should be medium to hot in spiciness. Often containing fruit, this version incorporates the Bramley apple.
  • The blend of hot spices, sour flavours and lentils make a dhansak a popular curry. Try serving it with basmati rice and a cooling raiita.
  • Heat the oil in a large pan; add the garlic, ginger, chilli and onion and sauté for 5 minutes until the onions are pale and golden. Stir in the lamb, potatoes, lentils and curry paste and cook, stirring occasionally for 3 minutes
  • Add the tomatoes, puree and water and season with a little salt and pepper. Cover and simmer for 30 minutes or until the lamb is tender and the lentils have become soft
  • Whilst the lamb simmers, melt the butter and sugar in a non-stick frying pan. Add the Bramley apple slices and sauté for 4-5 minutes, stirring occasionally until pale and golden. Set aside
  • Stir the Bramley apple slices into the lamb with the tamarind paste and mint. Cover and simmer for a further 5 minutes. Adjust the seasoning to taste. Serve hot with basmati rice

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