Mary Berry Lamb Dhansak Recipe

Mary Berry Lamb Dhansak is a rich, hearty, and mildly spiced curry made with tender lamb, lentils, and aromatic spices. This dish blends sweet, sour, and savory notes in a comforting way, delivering a warm, nourishing meal that feels both homely and satisfying. It’s the perfect one-pot recipe for family dinners, weekend cooking, or when you want a flavorful curry without overly complex steps. With its deep flavors and thick texture, Lamb Dhansak pairs wonderfully with rice, naan, or warm flatbreads.

What is Mary Berry Lamb Dhansak?

Mary Berry Lamb Dhansak is a classic lamb curry cooked with red lentils, tomatoes, spices, and a touch of sweetness. The lentils give the curry a thick, velvety texture, while slow cooking ensures the lamb becomes tender and juicy.

Why This Recipe is Worth Trying

• The curry is naturally thick and satisfying without needing cream.
• It combines sweet, spicy, and tangy notes for balanced flavor.
• The lentils add protein, fiber, and depth to the sauce.
• It’s a complete one-pot meal with minimal hands-on effort.
• Leftovers taste even better because the flavors develop overnight.

Essential Ingredients to Make Mary Berry Lamb Dhansak

• 800g lamb shoulder, cut into chunks
• 1 cup red lentils, rinsed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tomatoes, chopped
• 2 tbsp tomato purée
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp chilli powder (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp brown sugar (or honey)
• 600ml lamb or vegetable stock
• Fresh coriander, chopped for garnish

Handy Kitchen Tools for Best Results

• Heavy-bottomed pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Ladle
• Heatproof spatula

Step-by-Step Guide to Making Mary Berry Lamb Dhansak

Step 1: Season and brown the lamb

• Heat oil in your pot and brown the lamb chunks on all sides to develop deep flavor.

Step 2: Cook the aromatics

• Add onions, garlic, and ginger, cooking until soft and fragrant.

Step 3: Toast the spices

• Stir in curry powder, cumin, coriander, turmeric, and chilli powder until aromatic.

Step 4: Add tomatoes and purée

• Mix in the chopped tomatoes and tomato purée to create a rich base.

Step 5: Add lentils and stock

• Pour in the rinsed red lentils and stock, stirring well to combine.

Step 6: Balance with sweetness and acidity

• Add brown sugar and lemon juice, adjusting to taste.

Step 7: Slow simmer

• Cover and cook gently until the lamb becomes tender and the lentils break down into a thick sauce.

Step 8: Final adjustments

• Taste and adjust salt, pepper, and lemon juice, then garnish with chopped coriander.

What I Got Wrong (And How I Fixed It)

• Not rinsing the lentils – Made the curry cloudy. Rinsing created a cleaner texture.
• Adding all stock at once – Sometimes made it too thin. Adding gradually improved consistency.
• Skipping browning – Led to a flat flavor. Browning the lamb boosted richness.
• Not simmering long enough – The lamb stayed tough. Slow cooking solved it perfectly.

Healthier Version of Mary Berry Lamb Dhansak

• Replace lamb with turkey breast or chicken thighs for a leaner dish.
• Reduce oil and sauté with a non-stick pot.
• Add spinach, peas, or carrots for more nutrients.
• Use low-sodium stock to control salt levels.
• Cut sugar in half and rely on natural sweetness from tomatoes.

Ingredient Substitutions for Mary Berry Lamb Dhansak

• For lamb shoulder: Use lamb leg or beef chunks.
• For red lentils: Yellow lentils (moong dal) also work.
• For curry powder: Use garam masala + turmeric.
• For lemon juice: Try tamarind paste for extra tang.
• For brown sugar: Use honey or maple syrup.

Pairing Ideas: What to Serve With Mary Berry Lamb Dhansak

• Steamed basmati rice – Gives a light, fluffy pairing.
• Warm naan or chapati – Perfect for scooping up the thick curry.
• Cucumber raita – Adds a cool, refreshing contrast.
• Roasted cauliflower – Brings extra texture and flavor.
• Garlic potatoes – Works wonderfully with the rich sauce.

Expert Tips to Make Perfect Mary Berry Lamb Dhansak

• Brown the lamb slowly to build flavor early.
• Simmer gently so the lentils break down without burning.
• Add extra stock only if needed to maintain thickness.
• Taste before serving to adjust sweetness and acidity.
• Let it rest 10 minutes before serving to blend flavors.
• Cook the spices first to activate their aroma.
• Use fresh coriander for a bright finish.

Creative Ways to Customize Mary Berry Lamb Dhansak

• Add butternut squash for natural sweetness.
• Stir in coconut milk for a creamier texture.
• Include spinach for a nutrient boost.
• Add raisins or apricots for a sweet, Persian-style twist.
• Use spicy curry paste if you prefer more heat.
• Top with crispy onions for a restaurant-style finish.
• Add fresh mint to brighten the flavors.

Storing Mary Berry Lamb Dhansak the Right Way

• Cool before storing to maintain texture.
• Refrigerate in airtight containers for up to 3 days.
• Freeze portions for up to 3 months.
• Reheat gently with a splash of stock to loosen the sauce.
• Avoid overcooking to keep the lamb tender.

How to Reheat Mary Berry Lamb Dhansak

• Stovetop: Warm slowly with a little stock or water.
• Microwave: Reheat in intervals and stir to avoid hotspots.
• From frozen: Thaw overnight before reheating for best texture.

Nutritional Breakdown (Per Serving)

• Calories: ~430
• Protein: 30g
• Fat: 18g
• Carbohydrates: 40g
• Fiber: 7g
• A nourishing and balanced curry meal.

Other Popular Mary Berry Lamb Recipes

• Mary Berry Slow Roast Lamb with Potatoes
• Mary Berry Slow Roast Lamb with Paprika
• Mary Berry Slow Roast Lamb Shoulder
• Mary Berry Lamb Shanks
• Mary Berry Lamb Stew with Mango Chutney
• Mary Berry Lamb Casserole

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FAQs

How do I make the lentils break down properly in lamb dhansak?

Red lentils break down best when simmered gently for at least 30–40 minutes. Keeping the pot covered and cooking on low heat helps them soften faster and naturally thicken the curry.

Why is my lamb still tough in dhansak?

Lamb remains tough when it hasn’t cooked long enough. Lamb shoulder needs slow cooking for at least 1.5 to 2 hours so the connective tissue breaks down and becomes tender.

Do I need to soak the lentils before making lamb dhansak?

Red lentils do not need soaking. A simple rinse under running water is enough because they cook quickly and soften easily during simmering.

When should I add lemon juice and sugar to lamb dhansak?

It’s best to add lemon juice and sugar after the stock and lentils have been added. This prevents the acidity from toughening the meat and ensures the sweet-sour balance blends smoothly into the curry.

Wrapping It Up

Mary Berry Lamb Dhansak is a hearty, flavorful, and comforting dish that blends tender lamb with thick, spiced lentils and a perfect mix of sweet and tangy notes. Whether you’re serving it for a family dinner or treating yourself to a cozy evening meal, this recipe offers a rich and satisfying curry that tastes even better the next day. It’s simple to prepare, deeply flavorful, and easy to adapt to your taste.