Name: Mary Berry Lamb Dhansak Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4
Cuisine: Indian
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)

Mary Berry Lamb Dhansak Recipe

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 105
Total Time: 2 hours
Yield: 4
Category: Main Course
Method: Simmering
Cuisine: Indian

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

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lamb-dhansak/