Lamb Dhansak

lamb Dhastak 

Lamb Dhansak

By May 17, 2015

A very popular Indian dish, the Dhansak is made from meat and lentils, flavored with spices. This curry can be made a day in prior and tastes best when reheated and eaten with steamed rice.

  • Prep Time : 30 minutes
  • Cook Time : 01h 30min
  • Yield : 6



Method of Preparation: 

  • Preheat the oven to about 150C.
  • In a large skillet on medium flame, heat the oil and fry the lamb browning them. Remove drain and set aside.
  • In the same pan add oil as required on medium high and toss in the onions frying them for 4 to 5 mins or until soft and translucent.
  • Reduce flame and add in the ginger garlic and red chillie paste and fry well until cooked well.
  • Add in the dry spice powders and fry well for a further 2 to 3 mins.
  • Toss in the tomatoes and fry well for 8 to ten mins or until soft and mashed well. Add a little stock or water as required so as to not let the curry burn.
  • Once the tomatoes are done add the soaked Red lentils and bring to the boil.
  • Add the lamb, sufficient stock or water to cover the lamb. Check seasoning cover and let it boil.
  • Once it starts to boil, place in the preheated oven and simmer for an hour or until tender.
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