Quick Lamb Dhansak (Thermomix)
A rich dish, traditionally slow cooked, this is ready in 50 minutes and the lamb is beautifully tender.
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 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
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.
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