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Meat, South and Southeast Asian

Lamb dhansak with rice

Lamb dhansak is a Parsi curry simmered with red and green lentils, eggplant and zucchini, served with basmati rice. For 4 people, it takes 1 hour 50 minutes and a medium skill level, at about €3.60 per serving. The key to success is blending the lentils, which thicken the sauce without cream and give it real depth.

A dish from the Parsis of Bombay, dhansak, tender lamb simmered with lentils and vegetables, served with rice.

Lamb dhansak with rice
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Dhansak blends the sweetness of simmered vegetables, the tang of tomatoes and the warm spice base of garam masala and cumin. Its texture comes from blending the lentils with eggplant and zucchini, which thicken the sauce without a drop of cream. The lamb, cooked low and slow, turns tender and soaks up every one of these flavors.

This is a Sunday dish, or a weeknight one when you have a little extra time, since the simmering does most of the work for you. It works well for guests, especially if you like meals that tell a story at the table. If you're sensitive to heat, you can cut back on the chili powder without losing the dish's character.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Pantry

  • Red lentils 150 g
  • Green lentils 50 g
  • Basmati riceoften in the pantry 300 g
  • Garam masalaoften in the pantry 2 tsp
  • Cuminoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Eggplant 1
  • Zucchini 1
  • Onions 2
  • Tomatoes 3
  • Garlic 4 cloves
  • Fresh ginger 30 g
  • Cilantro 4 sprigs

The step by step recipe

  1. Cook the lentils with the turmeric and the diced eggplant and zucchini until everything is tender. Blend coarsely. 25 min

    Red lentils cook fast, green lentils need a bit more time.

  2. Brown the onions in the oil, then add the garlic, ginger, cumin, chili powder and garam masala. 10 min

    Cook the onions until golden brown.

  3. Add the diced lamb, brown it well, then add the tomatoes. 10 min

    The meat needs to sear properly before simmering.

  4. Pour in the lentil and vegetable mixture, add water if needed, cover and let simmer. 50 min

    Stir often so the lentils don't stick.

  5. Cook the basmati rice and serve the dhansak with cilantro. 12 min

    Dhansak tastes even better reheated the next day.

Our tips to get it right

  • Cut the lamb shoulder into even 3 cm cubes so it cooks evenly.
  • If the sauce is still too thin after simmering, remove the lid for the last fifteen minutes to let it reduce.
  • Taste and adjust the salt only at the end of cooking, since the lentils absorb a lot of it along the way.

The variations

  • Swap the lamb for chicken pieces for a faster cook, about 30 minutes of simmering is enough.
  • For a vegetarian version, skip the meat and double the lentils and vegetables.
  • For kids, cut the chili powder in half and blend the sauce more smoothly.

What to serve it with

  • Plain basmati rice
  • Warm naan bread
  • Cucumber raita

Storage

Dhansak keeps for 3 days in the fridge in a sealed container, and it tastes even better reheated the next day. It freezes well for up to 2 months, thaw it in the fridge before reheating gently on the stove.

Questions about this dish

Can you use a different lentil instead of red lentils?

Yes, but red lentils break down quickly and give a creamier texture. With only green lentils, the sauce will be chunkier and you'll need a slightly longer cooking time.

Do the lentils need to be soaked before cooking?

No, neither the red nor the green lentils need soaking. They cook directly with the eggplant and zucchini in the cooking water.

Can you make dhansak ahead of time?

Yes, it's actually recommended, since the flavors develop as it sits. Prepare it through the simmering step, then reheat gently and serve with freshly cooked rice.

What does the garam masala actually do in this recipe?

Garam masala adds a warm, fragrant spice note at the end of cooking the onions. It rounds out the cumin and chili powder without overpowering them, balancing the curry base.

How long does it take to make a lamb dhansak, a Parsi curry with lentils and vegetables, served with rice?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb dhansak, a Parsi curry with lentils and vegetables, served with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb dhansak, a Parsi curry with lentils and vegetables, served with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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