International Cuisine > Indian Cuisine > Curries > Lamb Curry Recipe

Lamb Dhansak (Parsi Lentil Curry)

Lamb Dhansak is a flavorful and complex curry from the Parsi community of India. It combines lamb, lentils, and vegetables in a sweet, sour, and spicy sauce. This recipe provides a balanced and satisfying one-pot meal.

Prep Time
20 minutes
Cook Time
1.5-2 hours
Servings
6-8
Ingredients
  • 750 g Lamb shoulder or leg, cut into 1-inch cubes
  • 1 cup Toor dal (split pigeon peas)
  • 1/2 cup Masoor dal (red lentils)
  • 2 tbsp Vegetable oil
  • 2 medium Onion, finely chopped
  • 2 tbsp Ginger-garlic paste
  • 2-3 Green chilies, slit
  • 2 medium Tomatoes, chopped
  • 2 cups Mixed vegetables (potatoes, eggplant, pumpkin, spinach), chopped
  • 2-3 tbsp Dhansak masala
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tbsp Tamarind pulp
  • 1 tbsp Jaggery (or brown sugar)
  • for garnish Fresh coriander leaves, chopped
  • for garnish Mint leaves, chopped
  • to taste Salt
  • 6-8 cups Water

Preparation

Wash the toor dal and masoor dal together and soak them in water for at least 30 minutes. Cut the lamb into 1-inch cubes. Chop the onions, tomatoes, and mixed vegetables. Prepare the ginger-garlic paste and slit the green chilies. Soak tamarind pulp in warm water, extract the juice and keep aside.

Sautéing the Aromatics

Heat oil in a large pot or pressure cooker over medium heat. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies and sauté for another minute until fragrant.

Browning the Lamb

Add the lamb pieces to the pot and brown them on all sides. This will help to develop flavor.

Adding the Spices and Vegetables

Add chopped tomatoes and cook until they soften. Add dhansak masala, turmeric powder, cumin powder, and coriander powder. Sauté for 2-3 minutes, stirring constantly. Add the mixed vegetables (potatoes, eggplant, pumpkin, spinach) and sauté for another 2-3 minutes.

Cooking the Dhansak

Add the soaked lentils along with the water. Bring the mixture to a boil, then reduce the heat and simmer for 1.5-2 hours, or until the lamb and lentils are tender. If using a pressure cooker, cook for 20-25 minutes after the first whistle, then let the pressure release naturally.

Final Touches

Once the lamb and lentils are cooked, add the tamarind pulp, jaggery (or brown sugar), and salt to taste. Simmer for another 10-15 minutes, allowing the flavors to meld together. Garnish with fresh coriander leaves and mint leaves before serving. Serve hot with brown rice or roti.

Nutrition Facts (Estimated per 100g)

Note: These values are approximate and can vary based on specific ingredients and cooking methods. Calories: 180-220, Protein: 15-20g, Fat: 8-12g, Carbohydrates: 10-15g, Fiber: 3-5g.

Other Important Considerations for Nutrition

This dish is a good source of protein, fiber, and vitamins due to the lamb, lentils, and vegetables. It also contains some fat due to the oil and lamb. Adjust the amount of oil used to reduce the fat content. Serving with brown rice instead of white rice will increase fiber intake. Dhansak masala blends can vary in sodium content, so use cautiously or make your own to control the sodium level.

← Jeera Rice: Aromatic & Flavorful Indian Rice Dish Methi Paratha: Flavorful Indian Flatbread with Fenugreek Leaves →

FAQ

  • What is Dhansak Masala?

    Dhansak masala is a spice blend specific to Parsi cuisine, containing a mix of coriander, cumin, fenugreek, chilies, and other spices. You can find it at Indian grocery stores or online, or make your own.
  • Can I use different vegetables in Dhansak?

    Yes, you can use other vegetables like carrots, beans, or gourds. The key is to have a mix of textures and flavors.
  • How can I adjust the sweetness and sourness of the Dhansak?

    Adjust the amount of jaggery (or brown sugar) for sweetness and the amount of tamarind pulp for sourness according to your preference.