Meal Manager
Lamb Dhansak

Lamb Dhansak

A rich and aromatic lamb curry with lentils, spices, and vegetables. Perfect for a cozy dinner for two, this classic dhansak is comforting, delicious, and a delightful taste of Indian cuisine!
Serves: 2
Dinner
Meat
Prep: 20
Cook: 60
Cuisine: Indian
Skill level:
N/A
638 kcalCalories
59 gCarbs
45 gNet Carbs
39 gProteins
30 gFats
14 gFibers
  • Rinse the red lentils thoroughly and set aside.
    Lentils (Red): 100 g
  • Dice onion, garlic, and ginger. Chop the tomatoes.
    Garlic: 2 cloves
    Onion: 1 onion
    Tomatoes: 150 g
    Ginger: 20 g
  • Heat oil in a deep pan. Fry onions until golden, then add garlic and ginger, cooking for 2 minutes.
    Olive Oil (EV): 15 ml
  • Add turmeric, cumin, coriander powder, chilli powder, and garam masala. Stir well and cook for another minute.
    Garam Masala: 2 g
    Cumin: 2 g
    Chilli Powder: 1 g
    Turmeric: 2 g
    Coriander Powder: 2 g
  • Add the lamb. Stir to coat the meat with spices and cook for 5 minutes to brown.
    Lamb Meat: 250 g
  • Add the tomatoes and continue to cook for 3 minutes.
  • Add the rinsed lentils and tinned tomatoes. Stir well.
    Tomatoes (tinned): 200 g
  • Pour in the vegetable stock and bring to a boil.
    Vegetable Stock: 400 ml
  • Add diced aubergine and carrot to the pot. Simmer for 30 minutes, stirring occasionally.
    Carrot: 1 carrot
    Aubergines: 0.5 aubergines
  • Season with salt and black pepper. Add a handful of chopped coriander before serving.
    Coriander: 8 g
    Black Pepper: 1 g
    Salt: 2 g
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