Mary Berry Lamb Dhansak Recipe

This Mary Berry Lamb Dhansak recipe brings a gentle, aromatic twist to a classic Indian-inspired curry. Known for its sweet, sour, and mildly spiced flavor, dhansak blends tender lamb, lentils, and warm spices into a rich, hearty dish. With Mary Berry’s elegant approach, this version keeps things simple yet delicious, perfect for a satisfying weekend dinner or a make-ahead meal full of depth and comfort.

What is Mary Berry Lamb Dhansak?

Mary Berry’s Lamb Dhansak is a flavorful curry made with diced lamb, red lentils, onions, garlic, ginger, spices, and a touch of sweetness from pineapple or mango chutney. This dish is cooked slowly until the meat is meltingly tender and the lentils break down into a thick, rich sauce. It’s a milder curry, making it great for families and those new to Indian cuisine.

Other Popular Recipes

• Jamie Oliver Leftover Lamb Curry
• Jamie Oliver Leftover Lamb Moroccan
• Hairy Bikers Leftover Lamb Shepherd’s Pie
• Hairy Bikers Slow Cooker Lamb Dhansak
• Jamie Oliver Leftover Lamb Biryani

Why You Should Try This Recipe

• Mild Yet Flavorful – Perfect balance of sweet, sour, and spice
• One-Pot Comfort Meal – Easy cleanup and full of nourishment
• Great for Freezing – Ideal for batch cooking
• Nutrient-Rich with Lentils and Spices – Full of fiber and protein
• Mary Berry Simplicity – A no-fuss approach to a classic curry

Ingredients Needed to Make Mary Berry Lamb Dhansak

• Diced Lamb (500g / 1.1 lb – shoulder or leg)
• Onions (2, finely chopped)
• Garlic (2 cloves, minced)
• Fresh Ginger (1 tbsp, grated)
• Red Lentils (150g / ¾ cup, rinsed)
• Canned Chopped Tomatoes (1 can – 400g)
• Chicken or Lamb Stock (500ml / 2 cups)
• Curry Powder (2 tbsp – medium or mild)
• Ground Cumin (1 tsp)
• Ground Coriander (1 tsp)
• Garam Masala (1 tsp, for finishing)
• Mango Chutney or Chopped Pineapple (2 tbsp, for sweetness)
• Salt and Black Pepper (to taste)
• Vegetable Oil (2 tbsp)
• Fresh Coriander (for garnish)
• Optional: ½ tsp chili flakes or fresh green chili (if you prefer more heat)

Equipment Needed

• Large casserole dish or deep saucepan
• Wooden spoon
• Measuring cups and spoons
• Chopping board and knife

Instructions to Make Mary Berry Lamb Dhansak

Step 1: Brown the lamb

Heat 1 tbsp of oil in a large pan. Add the lamb in batches, browning it on all sides. Remove from the pan and set aside.

Step 2: Cook the base

In the same pan, add another tablespoon of oil. Sauté the onions over medium heat for 8–10 minutes until soft and golden. Add the garlic and ginger, cooking for another minute.

Step 3: Add the spices

Stir in the curry powder, cumin, and coriander. Cook for 1 minute to release their aroma.

Step 4: Combine and simmer

Return the browned lamb to the pan. Stir in the chopped tomatoes, stock, lentils, and mango chutney or pineapple. Season with salt and pepper.

Step 5: Simmer until tender

Bring to a gentle boil, then reduce heat. Cover and simmer for 1½ to 2 hours, or until the lamb is tender and the lentils have broken down into a thick sauce. Stir occasionally and add more stock or water if needed.

Step 6: Finish and serve

Stir in the garam masala just before serving. Garnish with fresh coriander and enjoy hot.

What Goes Well With Mary Berry Lamb Dhansak

• Steamed Basmati Rice – Light and aromatic complement
• Warm Naan Bread or Chapati – Great for scooping curry
• Raita or Yogurt Dip – Cools the spices and adds creaminess
• Pickled Onions or Mango Chutney – Sharp and sweet contrast
• Roasted Aubergine or Cauliflower – Earthy vegetable side
• Lime Wedges – Adds brightness

Expert Tips for the Best Lamb Dhansak

• Use Lamb Shoulder for Tenderness – It breaks down beautifully during long cooking
• Soak Lentils for 20 Minutes Before Cooking – Speeds up cooking and improves texture
• Don’t Skip the Sweet Element – Mango chutney or pineapple adds the signature dhansak flavor
• Cook Low and Slow – This helps the lamb become melt-in-the-mouth tender
• Add Garam Masala at the End – Keeps its aroma fresh and punchy

Easy Variations of Mary Berry Lamb Dhansak

• Make It Spicy – Add chopped chili or chili flakes during sautéing
• Swap Lamb for Chicken Thighs – A lighter and quicker alternative
• Use Butternut Squash or Sweet Potato – For a vegetarian twist
• Add Spinach or Kale – Stir in during the last 5 minutes for added greens
• Include Coconut Milk – For a creamier texture and extra richness

Best Practices to Store Leftovers

• Cool Completely and Refrigerate in Airtight Container – Keeps for up to 3 days
• Freeze in Meal-Sized Portions – Lasts for up to 2 months
• Reheat on the Stove or Microwave – Add a splash of water or stock when reheating
• Stir Well After Defrosting – Lentils may thicken the dish as it cools
• Garnish Fresh Before Serving – Add herbs or citrus last for best flavor

Nutrition Value (per serving, based on 4 servings)

• Calories: ~450
• Protein: ~32g
• Fat: ~20g
• Carbohydrates: ~30g
• Fiber: ~8g

FAQs

Can I make lamb dhansak ahead of time?

Yes. In fact, lamb dhansak often tastes even better the next day as the flavors deepen. Simply store it in the fridge for up to 3 days and reheat gently before serving.

What cut of lamb is best for dhansak?

Lamb shoulder or leg is ideal, as they becomes tender and flavorful when cooked slowly. Avoid lean cuts, which may dry out.

Can I freeze Mary Berry’s lamb dhansak?

Absolutely. Let it cool completely, portion it into airtight containers, and freeze for up to 2 months. Defrost overnight and reheat on the stove.

Can I make this dish vegetarian?

Yes. Replace the lamb with butternut squash, sweet potato, or chickpeas, and use vegetable stock. The flavor is still rich and satisfying.

Final Words

This Mary Berry Lamb Dhansak is a delightful fusion of comfort and spice. With tender lamb, hearty lentils, and a perfectly balanced sauce, it’s the kind of dish that feels both special and familiar.

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