Hairy Bikers Lamb Dhansak Recipe

This Hairy Bikers lamb dhansak comes from their Great Curries book. It simmers chunks of leg meat with red lentils and butternut squash, then finishes with a squeeze of lime. It serves six at around 520 calories a portion, and most of the work happens in the oven so you barely touch it.

What sets a dhansak apart is the sweet-and-sour balance, and here it comes from two places. The butternut squash melts in for natural sweetness. Then the lime juice cuts through at the end with a gentle sourness that lifts the whole dish.

The clever bit is the all-in-one method. Once everything is in the pot, you cover the surface with baking parchment and lid it. The oven does the rest, so the lamb and lentils cook into a thick sauce without any stirring.

Hairy Bikers Lamb Dhansak Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Indian Courses:Main Course

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 45 minutesRest time: minutesTotal time:2 hours 5 minutesServings:6 servingsCalories:520 kcal Best Season:Summer

Description

Si and Dave’s all-in-one lamb dhansak where leg meat browns, then bakes slowly with red lentils, curry paste and butternut squash until thick and tender. A squeeze of lime at the end gives the classic dhansak sourness.

Ingredients

For the Dhansak:

• 800g boneless lamb leg meat, cut into 3cm chunks
• 2 tbsp sunflower oil
• 2 medium onions, finely sliced
• 4 garlic cloves, crushed
• 2 plump green chillies, finely chopped (deseed for a milder curry)
• 25g fresh root ginger, peeled and grated
• 4 tbsp medium curry paste
• 150g red lentils, rinsed and drained
• 1 tsp flaked sea salt, plus extra to season
• 2 bay leaves
• 800ml water
• 1 small butternut squash (about 500g), peeled and cut into 3cm chunks
• Juice of 1 lime (about 2½ tbsp)
• Freshly ground black pepper

To Serve:

• Plain natural yoghurt
• Chopped coriander

Instructions

1. Brown the lamb: Season the lamb chunks with salt and pepper. Heat 1 tbsp of the oil in a large flameproof casserole and fry the lamb over a high heat for 4 to 5 minutes until browned, working in batches so the pan stays hot. Lift onto a plate.
2. Soften the onions: Pour in the rest of the oil and cook the sliced onions gently over a medium-low heat for 15 minutes until soft and lightly browned, stirring now and then. Heat the oven to 180°C/Fan 160°C/Gas 4.
3. Build the curry: Add the garlic, chillies and ginger and cook for 2 minutes. Stir in the curry paste for another 2 minutes, then add the lentils, salt, bay leaves and water. Return the lamb and stir everything together.
4. Bake low and slow: Bring to a gentle simmer, then take the pot off the heat. Lay a piece of baking parchment over the surface, put the lid on and bake for 1 hour.
5. Add the squash: Stir in the butternut squash and lime juice. Cover again with parchment and the lid, then bake for a further 45 minutes until the lamb and squash are very tender and the sauce is thick.
6. Serve: Taste and adjust the seasoning, then serve with spoonfuls of yoghurt, a scatter of coriander, and rice or naan.

FAQs

What makes a dhansak different from other curries?

A dhansak is a Parsi dish built on lentils and a sweet-and-sour flavour, which is what sets it apart from a plain lamb curry. The red lentils break down to thicken the sauce, so you get a rich, almost creamy texture without any cream.

The sweetness here comes from butternut squash rather than the sugar or pineapple some versions use. The sourness comes from a good squeeze of lime at the end. That balance of soft sweet squash, earthy lentils and sharp lime is the signature of a proper dhansak.

Can I make lamb dhansak in a slow cooker?

Yes, the oven method adapts well. Brown the lamb and soften the onions on the hob first, because that builds the deep flavour. Then add the garlic, chillies, ginger and curry paste and cook for a couple of minutes.

Tip everything into the slow cooker with the lentils, bay leaves and water, using about 200ml less since less liquid evaporates. Cook on low for 6 to 7 hours, adding the squash and lime for the final hour so it holds its shape. Stir the lime juice in right at the end to keep it fresh.

What is the best lamb for dhansak?

Boneless leg is what this recipe uses because it holds its shape through the long bake while still going tender. Trim off any really hard fat, but leave a little on, since that is what keeps the meat succulent and adds flavour to the sauce.

Diced shoulder also works and is a touch richer, though it can shed more fat, so skim the surface if needed. Avoid very lean cuts because they dry out over the long cooking time and lose the melting texture you want in a dhansak.

Is lamb dhansak healthy?

It is one of the more balanced curries you can make at home. The lentils add protein and fibre, and the butternut squash brings vitamins and natural sweetness without added sugar. There is no cream or coconut milk loading it with fat.

At around 520 calories a portion it sits lighter than a korma or a creamy curry, especially served with plain rice rather than fried. If you want it leaner still, trim the lamb a little harder and serve it with extra yoghurt and a fresh salad on the side.

What goes with lamb dhansak?

Plain basmati rice is the classic partner because it soaks up the thick lentil sauce, and warm naan is good for scooping. A cooling spoonful of yoghurt and some fresh coriander on top balance the chilli heat.

Building a curry night around it works well, since the dhansak is gentle and sweet. Pair it with a fragrant lamb biryani to share, and throw in a hot lamb vindaloo for anyone who likes their curry sharp.