Quick Lamb Dhansak (Thermomix), Quick Lamb Dhansak (Thermomix)

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.

Other Recipes

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 lamb meat, lean, diced (2-3 cm)
2 tbsp garam masala
150g onions, quartered
2 garlic cloves
30g vegetable oil, plus 2 tbsp for frying
200g butternut squash, peeled, diced (2-3 cm)
150g red split lentils, rinsed
20g rogan josh curry paste (or other Indian curry paste)
15g tamarind paste
25g caster sugar
500g water, hot
1 vegetable stock cube (for 0.5 l)
0.5 tsp fine sea salt, or to taste
0.25 tsp ground black pepper, or to taste
30g lemon juice

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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 /100°C/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 /98°C/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. Most recently we enjoyed ours with garlic and coriander naan, and rice.

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:

Finely chop the mint and coriander leaves. Transfer the chopped leaves to a small bowl and set aside.
Place the diced lamb in a large bowl, 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.
Finely chop the onions and garlic.
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.
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.
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. Most recently we enjoyed ours with garlic and coriander naan, and rice.

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