Lamb Dhansak Curry Recipe

Lamb dhansak

Name: Lamb dhansak
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 100g red lentils; 500g butternut squash peeled and chopped into chunks; 2 onions roughly chopped; 400g tin chopped tomatoes; 1 tsp turmeric; 1½ tsp cumin seeds; 1½ tsp coriander seeds; 4 cardamom pods squashed; oil; 400g lean diced lamb; a thumb-sized piece root ginger finely chopped; 4 cloves garlic crushed; 2-3 green chillies sliced (take out the seeds if you don’t want it too hot); 1 tsp garam masala; a small bunch coriander chopped; to serve chapatis or steamed basmati

Published: December 19, 2014 at 2:29 PM

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Serves 4

A little effort

Total time: 2 hrs and 20 mins

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Making a curry from scratch might seem like a faff but we promise once you've made this spicy lamb, squash and lentil curry, you'll never order takeaway again. And as an added bonus it's really light on calories as well.

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Alternatives

Complete the dish

Try this lamb and lentil curry then check out our lamb bhuna, lentil curry, lamb biryani, sweet potato and lentil curry and dahl recipe. For more inspiration, see our collection of dahl recipes.

Ingredients

Nutrition

100g red lentils
500g butternut squash

peeled and chopped into chunks
2 onions

roughly chopped
400g tin chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom pods

squashed
oil
400g lean diced lamb
a thumb-sized piece root ginger

finely chopped
4 cloves garlic

crushed
2-3 green chillies

sliced (take out the seeds if you don’t want it too hot)
1 tsp garam masala
a small bunch coriander

chopped
to serve chapatis or steamed basmati

Nutrition: per serving

kcal396
fat15.3g
saturates4.6g
carbs35.9g
fibre5.3g
protein30.9g
salt0.44g

Method

step 1

Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.
step 2

Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
step 3

Heat 1 tbsp oil in a pan, add the lamb in batches and brown all over. Scoop out then add the ground spices. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water. Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened. Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.

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