Lamb Dhansak

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a one-pot dish that just needs rice and a relish to accompany it. You could also make it with chicken instead of lamb. This recipe will need to be started the day before.


  • 1 lb 2 oz/500 g stewing lamb or mutton, cut into cubes


Rinse and drain the lentils and mung beans. Grind all the masala ingredients with a little water to make a smooth paste.

Heat the oil and cook the onions until golden brown, then stir in the masala paste, turmeric, coriander, and cumin and stir-fry gently for about 5 minutes.

Stir in the lamb and cook gently over low heat until the meat is coated with the masala paste and any li