Lamb Dhansak

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    361
based on 6 ratings

A one-pot curry dish made with lamb and lentils, sweetened with butternut squash and aubergine. This is a mild curry, if you prefer it spicy simply add more fresh chillies and chilli flakes. Serve with basmati rice and chapatis and garnish with fresh coriander.

recipe updated Feb 15, 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Lamb shoulder icon
    Lamb shoulder
    800 g (about 3 ¼ cups)
  • Butternut squash icon
    Butternut squash
    400 g (about ⅔)
  • Eggplant icon
    Eggplant
    400 g (about 1 ⅓)
  • Ground turmeric icon
    Ground turmeric
    2 tablespoons (about 14 g)
  • Chili flakes icon
    Chili flakes
    ½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    2 tablespoons (about 16 g)
  • Ground cumin icon
    Ground cumin
    2 tablespoons (about 13 g)
  • Ground coriander icon
    Ground coriander
    2 tablespoons (about 10 g)
  • Fenugreek icon
    Fenugreek
    2 teaspoons (about 7 g)
  • Water icon
    Water
    3 tablespoons (about 45 ml)
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons (about 30 ml)
  • Ginger purée icon
    Ginger purée
    10 g (about 1 ⅞ teaspoons)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Fresh chili icon
    Fresh chili
    1 (about 20 g)
  • Cardamom pods icon
    Cardamom pods
    8 (about 16 g)
  • Red lentils icon
    Red lentils
    150 g (about ¾ cup)
  • Tomato paste icon
    Tomato paste
    40 g (about 2 ⅜ tablespoons)
  • Beef stock icon
    Beef stock
    1 kg (about 4 ¼ cups)
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add ground turmeric, chili flakes, ground cinnamon, ground cumin, ground coriander, fenugreek and water to a clean small bowl
  4. Stir with teaspoon until combined then set aside
  5. Fit stir tool to kCook bowl
  6. Add vegetable oil to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl
  9. Heat with filler cap removed - 140°C, speed 3
  10. Turn direct prep attachment to position 1
  11. Slice onion into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add lamb shoulder to the kCook bowl
  14. Cook with filler cap fitted - 2 min, 180°C, speed 4
  15. Cook with filler cap fitted - 3 min, 140°C, speed 3
  16. Then add ginger purée, garlic clove, fresh chili and cardamom pods to the kCook bowl
  17. Transfer spices to kCook bowl
  18. Cook with filler cap fitted - 5 min, 100°C, speed 1
  19. Then add butternut squash, red lentils, eggplant, tomato paste and beef stock to the kCook bowl
  20. Cook with filler cap fitted - 2 hr, 98°C, speed 1
  21. Serve
  22. Garnish with cilantro
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