Lamb Dhansak ( Parsi Cuisine )

Main Dish
4 servings
15 min
1 h 35 m
Very Easy




  • Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 teaspoon salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.
  • Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.
  • Heat 1 tablespoon oil in a pan, add the lamb in batches and brown all over. Scoop out then add the ground spices.
  • Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lamb, lentils and squash and 200ml more water.
  • Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened.
  • Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.


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