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
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.
Red or yellow lentils work best as they cook quickly and break down to create a creamy texture.
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.
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.
Serve it with steamed basmati rice, naan bread, or a simple cucumber salad for a balanced meal.
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How to make this Quick Lamb Dhansak with or without the Thermomix
Recipe on UK Cookidoo
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
- 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.
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.
Serving Suggestions
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Quick Lamb Dhansak (Thermomix)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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