Description
The Hairy Bikers’ slow cooker lamb dhansak is a traditional Indian-inspired curry made with diced lamb, lentils, and a blend of aromatic spices, all simmered slowly to create a thick, flavorful dish. What sets it apart is the sweet and sour profile, often using mango chutney or pineapple alongside savory elements. Slow cooking deepens the flavors and softens both the lamb and lentils into a rich, comforting curry.
Ingredients
- Lamb Shoulder or Leg (600g / ~1.3 lb, diced)
- Onion (1 large, finely chopped)
- Garlic (2 cloves, minced)
- Fresh Ginger (1 tbsp, grated)
- Red Lentils (150g / ¾ cup, rinsed well)
- Chopped Tomatoes (1 can – 400g)
- Lamb or Chicken Stock (400ml / 1½ cups)
- Mango Chutney or Pineapple Chunks (2 tbsp – for sweetness)
- Ground Cumin (1 tsp)
- Ground Coriander (1 tsp)
- Curry Powder (1½ tbsp – mild or medium)
- Ground Cinnamon (½ tsp)
- Garam Masala (1 tsp – to finish)
- Salt and Pepper (to taste)
- Vegetable Oil (1 tbsp, for browning – optional)
- Fresh Coriander (for garnish)
Instructions
In a frying pan, heat 1 tbsp oil and brown the lamb in batches. This step adds depth of flavor but can be skipped if you’re short on time.
Add chopped onion, garlic, and ginger to the slow cooker. Top with browned lamb (or raw if skipping browning), red lentils, chopped tomatoes, and stock.
Stir in cumin, coriander, curry powder, cinnamon, salt, and pepper. Add mango chutney or pineapple chunks for that classic dhansak sweetness.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the lamb is tender and the lentils have broken down into a thick, rich sauce.
Stir in garam masala just before serving. Garnish with fresh coriander and serve hot.