Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Quick Lamb Dhansak (Thermomix)

Published: Sep 18, 2020 · Modified: Dec 10, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Quick lamb dhansak in a balti dish with a dish of rice, plate of naan bread and jar of mango chutney on the side.
Jump to Recipe

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!

David first made this quick lamb dhansak in our Thermomix as part of a selection of Indian dishes for Mother's Day last year.   We both love lamb and dishes with lentils and had never cooked with tamarind paste before, so this recipe really appealed.   It didn't disappoint at all - the flavours really are delicious and the lamb comes out beautifully tender.   It's been made a couple of times since then.

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

  • 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.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe without a Thermomix? 

Yes, you can use a large pot or pressure cooker instead. Adjust the cooking time to ensure the lamb is tender and the lentils are fully cooked. 

What type of lentils should I use for Dhansak? 

Red or yellow lentils work best as they cook quickly and break down to create a creamy texture. 

Can I freeze Lamb Dhansak? 

Absolutely - keep it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the Thermomix. 

How can I thicken the curry? 

Allow the curry to simmer for a few extra minutes to reduce liquid. Alternatively, blend a portion of the lentils and mix them back into the curry. 

What should I serve with Lamb Dhansak? 

Serve it with steamed basmati rice, naan bread, or a simple cucumber salad for a balanced meal. 

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Red lentil and chicken curry in large round casserole with black and white checked towel around handles
    Red Lentil and Chicken Curry
  • Butter chicken in baltic bowl with crisps, naan, rice, mango chutney and green chillis
    Butter Chicken (Thermomix)
  • Lentil and sweet potato curry in balti dish
    Lentil and Sweet Potato Curry
  • Lamb keema in balti dish
    Lamb Keema

Click here for all Indian dishes, and here to browse lamb recipes.

Recent New Recipes

  • 3 logs of wild garlic and rosemary butter on a board with sprigs of rosemary and leaves and flowers of wild garlic on the side.
    Wild Garlic and Rosemary Butter
  • Close up of ham and vegetable pasta bake in a rectangle Staub dish.
    Ham and Vegetable Pasta Bake
  • Shanghai-style braised pork belly in an oriental bowl with bowls of chicken and green peppers and fried noodles, and chopsticks on the side.
    Shanghai-Style Braised Pork Belly
  • Fried noodles with beansprouts in an oriental bowl with chopsticks on the side.
    Fried Noodles with Beansprouts
Close up of quick lamb dhansak in a balti dish with a dish of rice and plate of naan bread on the side.
Chilli jam in jars with tomato and red chillis on wooden board

Category Spotlight...

CONDIMENTS AND SAUCES

In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!

Browse condiments and sauces recipes

How to make this Quick Lamb Dhansak with or without the Thermomix

Recipe on UK Cookidoo

Quick Lamb Dhansak

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

  • 5g fresh mint leaves 
  • 5g fresh coriander leaves 
  • 500g lean lamb meat, diced (2 to 3cm)
  • 2 tbsp garam masala 
  • 150g onions, quartered
  • 2 cloves garlic 
  • 30g vegetable oil, plus 2 tbsp for frying
  • 200g butternut squash, peeled, diced (2 to 3cm)
  • 150g red split lentils, rinsed
  • 20g rogan josh curry paste (or other Indian curry paste)
  • 15g tamarind paste 
  • 25g caster sugar 
  • 500g 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
  • 30g lemon juice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add 30g of the vegetable oil and the butternut squash then cook 8 minutes /100C/reverse/slow speed (spoon symbol).
  6. 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).
  7. 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.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted to use a chopping board, knife, scales and the hob.

My suggestions are as follows: 

  1. Finely chop the mint and coriander leaves. Transfer the chopped leaves to a small bowl and set aside.
  2. Place the diced lamb in a large bowl, add the garam masala then stir well.
  3. 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.
  4. Finely chop the onions and garlic.
  5. Heat the 30g of vegetable oil in a large saucepan over a medium heat.   Add the chopped onions and garlic and the butternut squash and cook for 8 minutes, stirring frequently.
  6. Add the lentils, curry paste, tamarind paste, sugar, hot water, stock cube and reserved lamb and juices, stir to mix together.   Partly cover with the lid and turn the heat down to a gentle simmer.   Cook for 30 to 45 minutes, stirring occasionally, until the lamb is tender.
  7. 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.

Serving Suggestions

  • Golden pilau rice in balti dish
    Golden Pilau Rice
  • Saag aloo in balti dish
    Saag Aloo
  • Mushroom rice in balti dish
    Mushroom Rice
  • Spiced fennel potatoes in balti dish
    Spiced Fennel Potatoes
Quick lamb dhansak in a balti dish with a dish of rice, plate of naan bread and jar of mango chutney on the side.
Chicken and corn in flour tortillas on white oval serving platter

Recipe Collection Spotlight...

6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!

We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Quick lamb dhansak in a balti dish with a dish of rice, plate of naan bread and jar of mango chutney on the side.

Quick Lamb Dhansak (Thermomix)

By: Deborah
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!
PREP: 15 minutes minutes
COOK: 35 minutes minutes
TOTAL: 50 minutes minutes
Course: Main
Cuisine: Indian
Servings: 4 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

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.
 
Recipe on UK Cookidoo
Quick Lamb Dhansak
 
You might also like to try:
  • Indian dishes
  • lamb dishes

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.

KEYWORDS dhansak recipe, lamb curry recipe, Thermomix dhansak recipe, Thermomix lamb curry
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Chicken with green peppers and black bean sauce in an oriental bowl with bowls of fried noodles and Shanghai pork, and chopsticks on the side.
    Chicken with Green Peppers and Black Bean Sauce
  • 2 portions of chipotle black bean and corn quesadillas on a board with bowls of pickled red onions, pico de gallo salsa and sour cream on the side.
    Chipotle Black Bean and Corn Quesadillas
  • A small jug of easy mustard cream sauce with jars of wholegrain and dijon mustard on the side.
    Easy Mustard Cream Sauce
  • Chicago deep pan pizza in a black skillet with a red napkin on the side.
    Chicago Deep Pan Pizza

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce

  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots

  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions

  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake

  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry

  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)

  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken

  • Red lentil rice in balti dish
    Red Lentils and Rice

  • Pork belly slices in bun with coleslaw and salad leaves
    Pork Belly Slices in BBQ Sauce

  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required