Lamb dhansak
TM6 TM5 TM31

Lamb dhansak

4.6 (13 ratings)

Ingredients

Lamb and spice paste

  • 500 g boneless lamb shoulder, cut into pieces (approx. 4 cm)
  • 3 tsp garlic paste (see Tips)
  • 1 tbsp ginger paste, plus 1 tsp extra (see Tips)
  • 2 tsp salt
  • 100 g toor dal (see Tips)
  • 50 g mung dal (see Tips)
  • 50 g chana dal (see Tips)
  • hot water, for soaking
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 cinnamon quill
  • 1 tbsp black peppercorns
  • 4 cardamom pods (green)
  • 2 cardamom pods (black)
  • 2 dried bay leaves
  • 1 tsp fenugreek seeds
  • 4 fresh long green chillies, trimmed and cut into halves, plus extra sliced to serve

Masala

  • 1 tbsp ghee (see Tips)
  • 2 - 3 brown onions (approx. 360 g), cut into quarters
  • ½ tsp ground turmeric
  • 300 g fresh tomatoes (approx. 3 tomatoes), cut into quarters
  • 1 tbsp tamarind paste (see Tips)
  • 1 tsp salt
  • 200 g water
  • 100 g pumpkin flesh, cut into pieces (2 cm)
  • fresh mint leaves, for garnishing

Nutrition
per 1 portion
Calories
1762.8 kJ / 419.7 kcal
Protein
23.9 g
Carbohydrates
20.3 g
Fat
25.4 g
Saturated Fat
10.4 g
Fibre
8.8 g
Sodium
1244.5 mg

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