📝 About This Recipe
A cornerstone of Parsi cuisine, Lamb Dhansak is a soul-warming fusion of Persian and Indian influences that combines the richness of slow-cooked meat with the earthy textures of multiple lentils. This dish is celebrated for its unique 'dhansak masala' and the perfect equilibrium of sweet, sour, and spicy notes achieved through tamarind and jaggery. Traditionally served on Sundays, it is a deeply comforting stew that transforms humble ingredients into a complex, multi-layered feast.
🥗 Ingredients
The Lentil & Vegetable Base
- 1/2 cup Toor Dal (Split Pigeon Peas) (rinsed and soaked for 30 minutes)
- 1/4 cup Masoor Dal (Red Lentils) (rinsed)
- 1/4 cup Chana Dal (Split Chickpeas) (soaked for 30 minutes)
- 1 cup Butternut Squash or Pumpkin (peeled and cubed)
- 1/2 cup Eggplant (Aubergine) (diced)
- 1 cup Fresh Spinach (roughly chopped)
The Meat & Aromatics
- 2 lbs Lamb Shoulder (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 3 tablespoons Ghee (or vegetable oil)
- 2 large Red Onions (finely sliced)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded)
- 3 tablespoons Dhansak Masala (available at specialty Indian grocers)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1-2 tablespoons Tamarind Paste (adjust to taste)
- 1 tablespoon Jaggery (or Brown Sugar) (to balance the acidity)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by cooking the lentils and vegetables. In a large pot or pressure cooker, combine the soaked Toor, Masoor, and Chana dals with the squash, eggplant, and spinach. Add 4 cups of water and 1/2 teaspoon of salt. If using a pressure cooker, cook for 15 minutes; if using a pot, simmer for 40-50 minutes until the lentils are completely soft and falling apart.
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2
Once the lentil-vegetable mixture is cooked, use an immersion blender or a whisk to blend it into a thick, coarse puree. Set this aside for later.
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3
In a heavy-bottomed Dutch oven or large pot, heat the ghee over medium-high heat. Working in batches, sear the lamb chunks until they are browned on all sides. Remove the meat and set aside.
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4
In the same pot (retaining the lamb fat and ghee), add the sliced onions. Sauté for 10-15 minutes, stirring frequently, until they are a deep golden brown. This caramelization is key to the dish's depth.
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5
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
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6
Lower the heat and add the Dhansak masala, turmeric, and Kashmiri chili powder. Stir for 1 minute, adding a splash of water if the spices begin to stick or burn.
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7
Return the browned lamb and any accumulated juices to the pot. Stir well to coat every piece of meat in the spice mixture.
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8
Add 2 cups of water (or enough to just cover the meat), bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour to 1 hour 15 minutes, or until the lamb is tender but not quite falling apart.
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9
Pour the reserved lentil-vegetable puree into the pot with the lamb. Stir to combine the two components.
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10
Add the tamarind paste and jaggery. Simmer the entire mixture uncovered for another 20-30 minutes on low heat. The sauce should thicken to a consistency that heavily coats the back of a spoon.
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11
Taste and adjust the seasoning. You are looking for a perfect harmony: the heat of the masala, the tartness of the tamarind, and the subtle sweetness of the jaggery and squash.
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12
Turn off the heat and let the dish rest for 10 minutes. Garnish generously with fresh cilantro and serve hot with lemon wedges on the side.
💡 Chef's Tips
Use lamb shoulder rather than leg; the higher fat content and connective tissue make for a much more succulent braise. If you cannot find Dhansak masala, you can substitute with a mix of Garam Masala and a teaspoon of ground fenugreek leaves (Kasuri Methi). Don't skip the eggplant and squash—even if you aren't a fan of these vegetables, they dissolve into the sauce to provide essential body and sweetness. The flavor of Dhansak actually improves the next day, making it an excellent dish to prepare in advance for dinner parties.
🍽️ Serving Suggestions
Traditionally served with 'Brown Rice'—Basmati rice cooked with caramelized onions and whole spices like cinnamon and cloves. Pair with a fresh Kachumber salad (diced cucumbers, tomatoes, and onions with lime and salt) to cut through the richness. Serve with warm, buttery garlic naan or toasted pav (Indian bread rolls). A cold, crisp lager or a medium-bodied red wine like a Grenache complements the earthy spices beautifully.