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Recipes >> Lamb Recipes > Dhansak


Prep Time
50 Mins
Cook Time

1 Hour + 30 Mins

The lamb: Clean and cut into 1-inch chunks.The lentils: Pick, wash in running water and soak the dals together for 30 minutes.Drain.
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  • Leg of spring lamb 750g/ 1 2/3 lb
  • Tur dal 100g/ 1/2 cup
  • Masoor dal 100g/ 1/2 cup
  • Ghee 200g/ 1cup
  • Onions 200g/ 1 1/4 cups
  • Ginger 10g/ 1 tbsp
  • Garlic 10g/ 1 tbsp
  • Potatoes 50g/ 2 oz
  • Brinjals 100g/ 3 1/2 oz
  • Red pumpkin 100g/ 3 1/2 oz
  • Tomatoes 300g/ 1 1/3 cups
  • Red chili pd 5g/ 1 tsp
  • Turmeric 3g/ 1/2 tsp
  • Salt
  • Green chili 2
  • Black peppercorns 10
  • Tamarind pulp 50g/ 2 oz
  • Butter 50g/ 2 oz
  • Cumin seeds 3g / 1 tsp
  • Whole red chilies 2
  • Dhansak masala 20g/ 4 tsp
  • Coriander 30g/ 1/2 cup
  • The Kebab
  • Lamb mince 300g/ 2/3 lb
  • Onions 90g/ 1/2 cup
  • Ginger-garlic paste 15g / 2 1/2 tsp
  • Turmeric 2/ 1/3 tsp
  • Coriander 15g/ 1/4 cup
  • Mint 10g/ 2tbsp
  • Green chilies 4
  • Worcester sauce 30ml/ 2 tbsp
  • Bread 60g/ 3 slices
  • Egg 1
  • Salt
  • Bread crumbs 150g/ 1 ½ cups
  • Ghee (to deep fry)
  • The rice
  • Basmati rice 400g/ 2 cups
  • Ghee 100g/ 1/2 cup
  • Onions 120g/ 3/4 cup
  • Cinnamon 2 sticks (1-inch)
  • Cloves 10
  • Salt
  • Sugar 20g/ 5 tsp

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Cooking Directions

  1. The lamb: Clean and cut into 1-inch chunks.

  2. The lentils: Pick, wash in running water and soak the dals together for 30 minutes. Drain.

  3. The vegetables: Peel, wash and slice onions. Scrape, wash and chop ginger.

  4. Peel and chop garlic. Peel, wash and cut potatoes into cubes.

  5. Remove stems, wash and cut brinjals into cubs.

  6. Immerse potatoes and brinjals in water.

  7. Peel and cut red pumpkin into cubes. Wash and chop tomatoes.

  8. Remove stems, wash, slit and deseed green chilies.

  9. Clean, wash and chop coriander.

  10. The dry masala: Boil cumin and whole red chilies on a tawa. Cool and grind.

  11. The kebab: Peel, wash and finely chop onions.

  12. Clean, wash and chop coriander and mint.

  13. Remove stems, wash, slit, deseed and finely chop green chilies.

  14. Slice off the edges, soak bread in water and squeeze.

  15. Mix well all the ingredients, except bread crumbs and ghee.

  16. Divide into 20 equals portions, make balls and roll in bread crumbs.

  17. Heat ghee in a kakhai and deep fry the kavab over low heat until cooked and brown.

  18. The oven: Pre-heat to 375oF.

  19. The brown rice: Pick, wash in running water and soak rice for 30 minutes. Drain.

  20. Peel, wash and slice onions.

  21. Put sugar in a pan, caramelize until brown, add water (approx 180ml /  3/4cup) and simmer until smooth.

  22. Heat ghee in a handi, add onions and sauté over medium heat until brown.

  23. Remove half the onions for garnish. Add cinnamon, cloves, salt and rice to the remaining half, stir for a minute, add the caramel and water (approx 600ml / 2/  1/2 cups), and bring to a boil.

  24. Then simmer until the liquid has evaporated.

  25. Place a wet cloth on top, cover with a lid and put on dum in the pre-heated oven for 15 minutes.

  26. Heat ghee in a pan add onions, ginger and garlic and sauté over medium heat for 2 minutes.

  27. Add lamb and bhuno for 10 minutes.

  28. Then add the dals, potatoes, brinjals, pumpkin, tomatoes, red chilies, turmeric, salt, green chilies and black peppercorns, bhuno for 2-3 minutes, add water (approx. 1.6 liters/ 6 2/3 cups), bring to a boil, cover and simmer until the meat is tender and lentils and vegetables and mashed.

  29. Removes the lamb pieces from the handi and force the lentils and vegetables through a strainer into a separate handi.

  30. Add tamarind and stir. Adjust the seasoning.

  31. Heat butter in a separate handi, add the dry masala and dhansak masala, stir over medium heat for 30 seconds.

  32. Add the cooked lamb and the strained mash bring to a boil, reduce to low heat and cook for 5 minutes.

  33. To serve: transfer to a dish, garnish with coriander and serve with brown rice.

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