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Easy Lamb Dhansak
5 from 4 votes

Easy Lamb Dhansak

Love the lamb dhansak you get in your local curry restaurant? Now you can make it at home with this easy peasy Homemade Lamb Dhansak fakeaway recipe!

Prep Time
5 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 45 mins
Servings: 4 people
Calories: 375 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic crushed or grated
  • 2 cm ginger grated
  • 1 teaspoon dried chili flakes
  • 1 teaspoon cumin ground
  • 1 teaspoon ground coriander
  • 1 teaspoon Turmeric
  • 2 teaspoons garam masala
  • 400 g canned tomato chopped
  • 400 ml water (use the empty tomato tin to measure this – 1 tin=400ml)
  • 100 g red lentils
  • salt to taste
  • black pepper to taste
  • 600 g lamb leg diced
  • 1 red bell pepper chopped into bitesize pieces (See Note 1
  • 1 green bell pepper chopped into bitesize pieces (See Note 1
  • 2 tablespoons Coriander leaves roughly chopped - plus extra for garnish, fresh, aka cilantro

Instructions

    Cup of Yum
  1. Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
  2. Place the oil and diced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
  3. Add the garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala, and gently fry, stirring frequently, for 1 minute.
  4. Add the tinned tomatoes, water, lentils, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
  5. Put a lid on the pan and place in your preheated oven (see Note 2).
  6. Cook the curry in the oven for 1 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
  7. Remove from the oven and stir in the fresh coriander (cilantro).
  8. Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.

Notes

  • Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
  • I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 375kcal (19%) Carbohydrates 27g (9%) Protein 39g (78%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 98mg (33%) Sodium 261mg (11%) Potassium 1052mg (22%) Fiber 11g (44%) Sugar 6g (12%) Vitamin A 1339IU (27%) Vitamin C 76mg (84%) Calcium 85mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 375

% Daily Value*

Calories 375kcal 19%
Carbohydrates 27g 9%
Protein 39g 78%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 261mg 11%
Potassium 1052mg 22%
Fiber 11g 44%
Sugar 6g 12%
Vitamin A 1339IU 27%
Vitamin C 76mg 84%
Calcium 85mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.