Dee Auntie’s Dhansak

Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

The list of ingredients is long, and the recipe appears daunting, but put aside half a day, turn on music and slowly cook this pot of myriad overlapping tastes. You and it are surely worth it. I classify the ingredients so they can be piled separately and used when needed. It is best made with meat from a leg of lamb.


  • 2 lb leg of lamb, chopped by the butcher into small chunks
  • Salt to taste
  • 5 tbsp sunflower oil


  • Grind together in a coffee grinder the fenugreek seeds, black mustard seeds, fennel seeds and star anise.
  • Now, wash the meat and boil in half the water with salt and half of the garlic, chilli and ginger paste. You want it almost cooked.
  • Meanwhile, rinse water through the dhals and boil in the rest of the water with salt until it has cooked to soft. You