Quick Lamb Dhansak (Thermomix)
This quick lamb dhansak recipe for the Thermomix combines tender lamb, lentils, and aromatic spices for a hearty, flavourful curry. Ready in under an hour!
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 5 g (¼ cup) fresh mint leaves
- 5 g (⅓ cups) fresh coriander leaves
- 500 g (1.1 lb) lean lamb meat diced (2 to 3cm)
- 2 tbsp garam masala
- 150 g (1 cup) onions quartered
- 2 cloves garlic
- 30 g (2 tbsp) vegetable oil plus 2 tbsp for frying
- 200 g (1 ½ cups) butternut squash peeled, diced (2 to 3cm)
- 150 g (⅞ cup) red split lentils rinsed
- 20 g (1 ⅓ tbsp) rogan josh curry paste (or other Indian curry paste)
- 15 g (1 tbsp) tamarind paste
- 25 g (0.9 oz) caster sugar
- 500 g (2 ¼ cups) hot water
- 1 vegetable stock cube for 500ml
- 0.5 tsp fine sea salt or to taste
- 0.25 tsp ground black pepper or to taste
- 30 g (2 tbsp) lemon juice
Instructions
- Place the mint and coriander leaves in the mixing bowl then chop 3 seconds/speed 5. Transfer the chopped leaves to a small bowl and set aside.
- Place a large bowl on the mixing bowl lid and weigh in the lamb. Remove the bowl from the lid, add the garam masala then stir well.
- Heat 2 tbsp of the vegetable oil in a frying pan over a high heat. Fry the lamb in batches for 2 to 3 minutes until browned all over. Transfer to a plate and set aside.
- Place the onions and garlic in the mixing bowl then chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add 30g of the vegetable oil and the butternut squash then cook 8 minutes /100C/reverse/slow speed (spoon symbol).
- Add the lentils, curry paste, tamarind paste, sugar, hot water, stock cube and reserved lamb and juices then, without the measuring cup, cook 30 minutes /98C/reverse/slow speed (spoon symbol).
- Then add the salt, pepper, reserved chopped herbs and lemon juice then stir well with the spatula. Adjust seasoning if desired, then serve with your choice of rice, Indian bread and side dishes.
Notes
- This popular Parsi dish of lamb and lentils contains varying amounts of sugar, tamarind and chilli for sweet, sour and hot tastes. Dhansak is a rich dish, and traditionally one for a weekend meal as its slow cook can take several hours. This quick version, which is every bit as flavoursome, is ready in 50 minutes making it suitable for all occasions.
- Vegetarian option - replace lamb with chickpeas, tofu or paneer, while keeping the lentils and spices.
- Protein alternatives - use chicken or beef instead of lamb for variation.
Nutrition
Calories: 461kcal | Carbohydrates: 43g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 558mg | Potassium: 997mg | Fiber: 14g | Sugar: 12g | Vitamin A: 6258IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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