Lamb Dhansak

A mild, sweet, and rich Indian curry made with lamb, lentils, and spices, baked until tender.

Indian Lamb Main Course Curry Slow Cook

Estimated Nutrition

Calories

602.5

kcal / serving

3615 kcal total

Carbs

26.4g

per serving

158.4 g total

Fat

39.2g

per serving

235.1 g total

Protein

37.1g

per serving

222.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

unit

Boiled Rice

To serve

LegumesPulses

Red Lentils

Liquids

200

Beef Stock

Meat

1000

Lamb

Shoulder or leg, diced

NutsSeeds

clove

Garlic

Peeled

pod

Green Cardamom

Seeds removed and ground

1.5

tbsp

Ground Cumin

1.5

tbsp

Ground Coriander

0.5

tbsp

Ground Turmeric

unit

Salt

To taste

unit

Pepper

To taste

OilsFats

tbsp

Sunflower Oil

Other

tbsp

Honey

Vegetables

piece

Onion

Chopped

Ginger

Fresh root, peeled

piece

Red Chilli

Seeds removed, chopped

400

Chopped Tomato

Canned

Method

Season to taste and serve with rice.

Add remaining ingredients and lamb, then simmer covered in the oven for 90 to 120 minutes.

Grind cardamom seeds and add to the pan with remaining spices and the garlic mixture.

Blend ginger, garlic, and chilli in a food processor until fine.

Remove lamb and fry chopped onions for 5 minutes until soft.

Heat 30ml of oil in a frying pan and brown the lamb in batches.

Preheat the oven to 150°C.