Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the vibrant streets of India! This All in One Lamb Dhansak is not just a recipe, it's a symphony of flavors that combines tender lamb, hearty lentils, and a magical blend of aromatic spices. Whether you're a seasoned home cook or a curious food explorer, this dish promises to deliver an unforgettable dining experience that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 pound lamb, cubed
- 1 cup lentils
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tablespoons dhansak spice mix
- 4 cups water
- Salt to taste
- 1 tablespoon oil
Instructions
- Prepare all ingredients by washing the lentils thoroughly and draining excess water. Cube the lamb into uniform 1-inch pieces and pat dry with paper towels.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chopped onions and sauté until they turn golden brown and become translucent, approximately 5-6 minutes.
- Add the cubed lamb to the pot and brown the meat on all sides. This process should take about 7-8 minutes, ensuring a deep caramelized color that will enhance the dish's flavor profile.
- Sprinkle the dhansak spice mix over the meat and onions, stirring continuously to coat evenly and release the aromatic spices' essential oils.
- Add chopped tomatoes and cook for an additional 3-4 minutes until they start to break down and create a thick base sauce.
- Pour in the washed lentils and water. Stir to combine all ingredients and ensure even distribution of spices and meat.
- Bring the mixture to a full boil, then reduce heat to low. Cover the pot and let it simmer gently for approximately 45-50 minutes, stirring occasionally to prevent sticking.
- Check the lamb and lentils for tenderness. The meat should be fork-tender, and lentils should be soft but not mushy. Add salt to taste during the last 10 minutes of cooking.
- If the mixture appears too dry, add a little hot water to maintain a thick, stew-like consistency. If too watery, remove the lid and let it reduce for a few additional minutes.
- Once cooking is complete, let the dhansak rest for 10 minutes off the heat to allow flavors to meld and settle.
- Serve hot with steamed basmati rice or traditional naan bread. Garnish with fresh cilantro leaves if desired.
Tips
- Choose high-quality, well-marbled lamb cuts for maximum tenderness and flavor.
- Toast your spices briefly before adding to enhance their aromatic qualities.
- Pat the lamb dry before browning to ensure a perfect caramelized exterior.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
- Don't rush the simmering process - low and slow is the key to developing rich, deep flavors.
- Let the dish rest for 10 minutes after cooking to allow flavors to fully develop and meld together.
- For an extra layer of complexity, consider adding a small cinnamon stick during simmering.
- If you prefer a slightly thicker consistency, you can mash some of the lentils towards the end of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 80mg
