🍛 Lamb dhansak

Name: Lamb dhansak
Total time: 105 min
Yield: 6
Cuisine: India · Parsi cuisine
Ingredients: 700 g boneless lamb, cubed; 200 g split lentils (toor or red), rinsed; 300 g pumpkin, cubed; 2 tbsp tamarind paste; 1 tsp ground fenugreek; 2 tsp garam masala; 2 onions, chopped; 3 garlic cloves; 1 tbsp grated ginger; 2 tbsp vegetable oil, salt; 1 litre water

Origin: India · Parsi cuisine

660kcal

per serving · 400 g

165kcal

per 100 g

48 gProtein12 g / 100 g

32 gFat8 g / 100 g

40 gCarbs10 g / 100 g

Lamb dhansak is a Parsi curry of lamb braised with lentils and pumpkin until the lentils melt into a thick, golden sauce. Tamarind brings a sweet-sour tang, while fenugreek and garam masala add warmth and depth. The texture is hearty and stew-like, and it is traditionally served with caramelised brown rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein12 g protein per 100 g — 29% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamblentilspumpkintamarindfenugreekgaram masala

Recipe

6 servings105 min

Ingredients

700 g boneless lamb, cubed
200 g split lentils (toor or red), rinsed
300 g pumpkin, cubed
2 tbsp tamarind paste
1 tsp ground fenugreek
2 tsp garam masala
2 onions, chopped; 3 garlic cloves; 1 tbsp grated ginger
2 tbsp vegetable oil, salt
1 litre water

Method

Simmer the lentils and pumpkin in the water for 30 minutes until soft, then mash or blend.
Fry the onions in the oil until golden, add garlic, ginger, fenugreek and garam masala.
Add the lamb and brown for 5 minutes.
Pour in the lentil-pumpkin purée, add salt and simmer covered for 60 minutes until the lamb is tender.
Stir in the tamarind, adjust the seasoning and serve.

How to make it lighter

Use lean lamb leg and trim the fat; the lentils keep the sauce thick without extra oil.
Add more pumpkin and lentils and less meat for a lighter, filling bowl.
Serve with a modest portion of plain rice or a salad.

History

Dhansak comes from the Parsi community of western India, descendants of Zoroastrians who settled in Gujarat and later Mumbai. The name is usually explained as dhan, 'rice', and saak, 'vegetables' or 'greens'. In Parsi homes it is often eaten as a Sunday lunch, and it became widely known through Indian restaurants in Britain.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →