Lamb Dhansak Curry Recipe

Succulent tender lamb is combined with lentils, garlic, fragrant spices and fresh lemon juice to produce a hot and sour curry with great depth of flavour.

Spice Rating: 5/10 Med-Hot

Prep: 10 mins

Cook: 45 mins or until lamb is tender

Serves: 2

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2 Tbsp Ghee or Oil

1 Medium Onion (Finely Chopped)

1 Tsp Chopped Garlic

1 Tsp Chopped or Grated Ginger

2 Tbsp Fresh Chopped Tomato (or canned chopped tomato, or passata)

1 Tbsp Tomato Paste

2 Tbsp Dhansak Spice Mix

200g Diced Lamb

150ml Water (more if needed)

2 Tbsp of Red Lentils

1 Tsp Raw Sugar (optional)

1 Tbsp Fresh Lemon Juice

Salt To Taste


1. Heat the oil on a medium heat until hot

2. Add onion and cook until soft

3. Add garlic and ginger and cook for 1 minute on medium heat (do not burn)

4. Add chopped tomato, tomato paste and spice mix and cook for 2-3 minutes on medium heat

5. Add lamb and a splash of water and cook until sealed

6. Add red lentils, sugar (optional) and balance of water

7. Bring to the boil, add lid, turn down heat and simmer until meat is tender

8. Remove the lid for the last 5 minutes to thicken sauce if needed

9. Add fresh lemon juice, taste and season with salt


Serve with chopped fresh coriander and basmati rice




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Brick Lane Curry

We Create Authentic Indian Restaurant Spice Mixes. Handcrafted In Victoria From Premium Quality, Gluten Free, All Natural Herbs And Spices.(May contain nuts and seeds)