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Mary Berry Lamb Dhansak

Mary Berry Lamb Dhansak recipe
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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.

Ingredients

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-dhansak/