Lamb dhansak

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• Beth

  18 October 2009

  Beth rated this recipe

  

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• sw77

  28 November 2009

  sw77 rated and commented on this recipe

  

  Made this without the lamb do it was just a squash curry - added some sweet potatoes too. The simmering time was then reduced to 30mins - yum!

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• growlingtum

  10 January 2010

  growlingtum rated this recipe

  

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• jctomkins

  21 March 2010

  jctomkins rated this recipe

  

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• PamyM

  06 April 2010

  PamyM rated and commented on this recipe

  

  The only thing I would suggest is that the butternut shouldn't be added until towards the end as it falls apart but other than that it is an absolutely delicious curry! We will be trying the base recipe with lost of different ingredients..

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• spam425

  04 July 2010

  spam425 rated and commented on this recipe

  

  followed recipe exactly was very dissapointed,

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• Queenie

  30 August 2010

  Queenie rated and commented on this recipe

  

  Made this with chicken and was very very nice. Used oil spray to cut down on the fat.

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• Pewtersfood

  04 September 2010

  Pewtersfood rated and commented on this recipe

  

  Scrumptious - could use the sauce with almost any meat or fish.I am certainly going to try with chicken, turkey & prawns

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• AnnW

  10 September 2010

  AnnW commented on this recipe

  Lovely Dhansak, but the timings of this recipie are completely off. You cannot cook butternet squash or lentils for that amount of time without them turning in to goo. I cooked this and left both the lentils and the squash till the last 20 mins - that way the texture of the squash is still part of the meal and the lentils help to thicken the sauce.

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• fatima

  19 January 2011

  fatima commented on this recipe

  peebee you are right about the squash it only needs about 20mns cooking to retain its shape (especially if cut in small pieces ) when we cook North African couscous with lamb and vegetables we tend to add squash and courgettes in the last 15mns .

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• DrFabio

  12 March 2011

  DrFabio rated and commented on this recipe

  

  This was delicious, and so much better than the dhansak from our local Indian restaurant! Yes, the butternut cooked to mush, but a dhansak sauce is supposed to be thick and mushy with all the lentils. It was faffy with three pans on the go at once at one point, but oh boy was it worth it! It didn't take as long to cook as the recipe said though, so keep an eye on it. I'll be making it with beef next time!

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• Bozena

  12 March 2011

  Bozena rated this recipe

  

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• Elthar

  29 March 2011

  Elthar rated and commented on this recipe

  

  I've done twice, but without the cardamon and also without the proper garam masala (i made some at home, but without cardamon too), because i couldn't find either of these. Both times it was very good but for the second time i replaced chilli peppers with one small habanero pepper to make it even hotter. People who don't like this mash consistency of squash and lentils shouldn't make it, because no timing is off here, and this dish is exactly as it should be: mashy. Meat still stays firm and served along with rice it's forming all the texture, while squash and lentils are forming hot and spicy background.

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• Tileys

  03 July 2011

  Tileys rated and commented on this recipe

  

  Nice taste but I agree with another post - it came out a bit subdued and watery - not sur why - also did not quite have that slightly sharp sour taste so characteristic of a Dhansak which is weird because the recipe is very similar to several I've seen online for this dish. If anyone has improved the intensity of flavor (even if it just means ramping up the spice quantities) then I'd be keen to hear

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• Karen R.

  12 October 2011

  Karen R. rated and commented on this recipe

  

  Made this for tea tonight and it was proclaimed a triumph! Followed the recipe - just added a teaspoon of fenugreek seeds as I love their flavour. Made sure I cut the squash into good sized chunks, so they held their shape perfectly. This is definately one we will be making again.

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• Yomper

  23 December 2011

  Yomper commented on this recipe

  Dhansak is meant to be mushy (i have never had a dhansak with whole bits of potato/squash or pumpkin) so timing is not off as some people are mentioning. I made it with sweet potato which overpowered the taste and i found i used a little to much cumin seeds and it was a little watery. i will try again and maybe use less cumin and try squash or pumpkin

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• Lulu Lala

  08 January 2012

  Lulu Lala rated and commented on this recipe

  

  I did enjoy this recipe but it wasn't the best dhansak recipe I have ever tried and is far removed from traditional recipes. I used a slow cooker so the meat was very tender and the spices cooked through. Only cook if you have good ventilation! hehe! I made it with coconut rice to add to the sweet and sour...

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• Kathy

  08 January 2012

  Kathy rated and commented on this recipe

  

  I made this for two and halved the ingredients. Although time consuming, it was fairly easy. While cooking I doubted it would be nice as it tasted over lentilly and tomato-y (if you know what I mean!) but the end product was very tasty and the lamb was beautifully tender.

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• Cosmiccaz

  05 June 2012

  Cosmiccaz rated and commented on this recipe

  

  Lamb dhansak is my husband's favourite curry and is the dish he always orders when we have a take away. I therefore thought I would be brave and try to cook it for him. I noted the comments on how this dish is mushy but put it down to people not really knowing what a dhansak was meant to be like. I am so pleased that I ignored the comments and carried on as this dish was amazing and tasted just as nice as the one from our local take away. I used sweet potatoe instead of squash as that is all I had and it was great. For those of you that were concerned at how mushy the squash/sweet potatoe was and the lentils, please note that is exactly how the dhansak is meant to be the lentils are there to give it a thick sauce. Easy to make, lots of cooking time but well worth it!

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• SJ

  09 June 2012

  SJ commented on this recipe

  I make this recipe often and it is a winner! I recommend.

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Ingredients

• 100g red lentils
• 500g butternut squash , peeled and chopped into chunks
• 2 onions roughly chopped
• 400g tin chopped tomatoes
• 1 tsp turmeric
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 4 cardamom pods , squashed
• oil
• 400g lean diced lamb
• thumb-sized piece root ginger , finely chopped
• 4 garlic cloves , crushed
• 2-3 green chillies , sliced (take out the seeds if you don't want it too hot)
• 1 tsp garam masala
• small bunch coriander , chopped
• chapati or steamed basmati to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hours 20 minutes

Ingredients

• 100g red lentils
• 500g butternut squash , peeled and chopped into chunks
• 2 onions roughly chopped
• 400g tin chopped tomatoes
• 1 tsp turmeric
• 1½ tsp cumin seeds
• 1½ tsp coriander seeds
• 4 cardamom pods , squashed
• oil
• 400g lean diced lamb
• thumb-sized piece root ginger , finely chopped
• 4 garlic cloves , crushed
• 2-3 green chillies , sliced (take out the seeds if you don't want it too hot)
• 1 tsp garam masala
• small bunch coriander , chopped
• chapati or steamed basmati to serve

Per serving

396 kcalories, protein 30.9g, carbohydrate 35.9g, fat 15.3 g, saturated fat 4.6g, fibre 5.3g, salt 0.44 g

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