Mary Berry Lamb Dhansak Recipe

This aromatic Lamb Dhansak is a curry house favorite as well as being incredibly nourishing! Simmering the red lentils until they break down makes the sauce go thick and creamy, which along with the tender lamb neck fillet adds a rich, hearty texture to this curry that is so satisfying on a Friday night.

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Mary Berry Lamb Dhansak Recipe Ingredients

• The Meat:
  • 1kg (2 lb 4 oz) lamb neck fillet, trimmed and cut into 2.5cm (1 inch) cubes
  • 2 tbsp sunflower oil
• The Aromatics & Spices:
  • 2 large onions, chopped
  • 2 garlic cloves, crushed
  • 2.5cm (1 inch) piece fresh root ginger, grated
  • 1 red chili, deseeded and finely chopped
  • 2 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 4 cardamom pods, seeds crushed
  • 1 cinnamon stick
• The Sauce:
  • 225g (8 oz) red lentils, rinsed
  • 400g (14 oz) tin chopped tomatoes
  • 900ml (1 ½ pints) lamb or chicken stock
• The Finish:
  • 225g (8 oz) fresh spinach
  • Juice of 1 lemon
  • Fresh coriander, chopped

How To Make Mary Berry Lamb Dhansak Recipe

1. Brown the lamb: Heat the oil in a large flameproof casserole dish or deep pan. Add the cubed lamb neck (in batches if necessary) and fry over high heat until browned on all sides. Remove the meat with a slotted spoon and set aside.
2. Soften the aromatics: Add the chopped onions to the same pan (add a little more oil if dry). Fry gently for about 5–8 minutes until soft and starting to turn golden. Add the crushed garlic, grated ginger, and chopped red chili. Cook for another minute.
3. Bloom the spices: Stir in the turmeric, ground coriander, cumin, crushed cardamom seeds, and add the cinnamon stick. Cook over low heat for 1 minute to release the oils and fragrance.
4. Build the base: Return the browned lamb to the pan. Stir in the rinsed red lentils, chopped tomatoes, and the stock. Bring the mixture to a boil.
5. Simmer: Reduce the heat to a low simmer, cover with a lid, and cook gently for about 1 hour to 1 hour 15 minutes. By this time, the lamb should be tender and the lentils should have disintegrated, thickening the sauce.
6. Finish the dish: Just before serving, stir in the fresh spinach and cook for 2–3 minutes until just wilted. Stir in the lemon juice and fresh coriander. Taste and season with salt and pepper.

Recipe Tips!

• Lentil Thickener: The magic of a Dhansak is that you don’t need flour or cornstarch! The red lentils break down completely during the long cook, creating a naturally thick, velvety sauce that coats the meat.
• Neck Fillet: Don’t swap the cut! Lamb neck fillet has the perfect amount of fat to keep the meat moist during the hour-long simmer. Leg meat can dry out, and shoulder can be too fatty for this specific sauce texture.
• Spinach Timing: Add the spinach at the very last second! If you cook it for too long, it loses its vibrant green color and turns into a grey mush. It only needs the residual heat to wilt.
• Sweet & Sour: Dhansak is famous for its sweet and sour profile. If the tomatoes aren’t sweet enough, a teaspoon of sugar or mango chutney alongside the lemon juice balances the flavors perfectly.

What To Serve With Mary Berry Lamb Dhansak Recipe?

This Mary Berry Lamb Dhansak Recipe is a complete meal in a bowl, but it loves a side of carbs! A mound of fluffy Basmati Rice or pilau rice is essential for soaking up the thick lentil sauce. For a bread option, warm Naan Bread or a Chapati is perfect for scooping! A dollop of mango chutney and a cooling Cucumber Raita on the side balances the spice heat beautifully.

How To Store Mary Berry Lamb Dhansak Recipe

• Refrigerate: Store the cooled curry in an airtight container in the fridge for up to 3 days. The flavors deepen significantly overnight!
• Reheat: Warm gently on the stovetop. The lentils will continue to absorb liquid in the fridge, so you will likely need to add a splash of water to loosen the sauce.
• Freeze: This curry freezes brilliantly! Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.

Mary Berry Lamb Dhansak Recipe Nutrition Facts

• Calories: 550 kcal
• Fat: 25g
• Carbohydrates: 35g
• Protein: 45g

Nutrition information is estimated per serving (serves 6).

FAQs

Try More Recipes:

• Mary Berry Lamb Neck Fillet Recipe
• Mary Berry Navarin Of Lamb Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​