Entree: United Kingdom – British Indian Cuisine – Lamb Dhansak (Hearty curried lamb stew cooked with mixed split lentils and aromatic spices in a sweet-sour style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 1 cup (200 g) mixed split lentils (such as masoor and toor)
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, finely sliced, about 8 oz (225 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (1 g) red chili powder, adjust to taste
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1 bay leaf
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) diced pumpkin or butternut squash (optional)
- 3 cups (720 ml) lamb or vegetable stock
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) brown sugar or jaggery
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Rinse the lentils under cold water until water runs clear and set aside. In a medium saucepan, cover lentils with 2 cups (480 ml) water, bring to a simmer, then cook gently 8–10 minutes until starting to soften but not falling apart; drain and reserve.
2. Heat oil or ghee in a heavy-bottomed pot over medium-high heat. Brown the lamb pieces in batches until nicely seared; remove and set aside.
3. In the same pot add the sliced onion and sauté over medium heat until deep golden brown, about 10–12 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the ground cumin, coriander, turmeric, red chili, cinnamon, cloves and bay leaf. Cook the spices 1 minute to bloom their aroma, then add the crushed tomatoes and cook another 3–4 minutes until the tomato begins to thicken.
5. Return the browned lamb to the pot, add the par-cooked lentils, diced pumpkin (if using), and the stock. Bring to a gentle boil, then reduce heat to low, cover partially and simmer, stirring occasionally, until the lamb is tender and the lentils have broken down into a thick stew, about 45–60 minutes.
6. Stir in the diluted tamarind paste and brown sugar, simmer 5–10 minutes to balance sweet-sour flavors. Finish with lemon juice and adjust salt and chili to taste.
7. Remove the bay leaf, garnish with chopped cilantro, and serve hot with basmati rice or warm naan.