Description
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.
Ingredients
- 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)
Instructions
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.
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.
Stir in the curry powder, cumin, and coriander. Cook for 1 minute to release their aroma.
Return the browned lamb to the pan. Stir in the chopped tomatoes, stock, lentils, and mango chutney or pineapple. Season with salt and pepper.
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.
Stir in the garam masala just before serving. Garnish with fresh coriander and enjoy hot.