Mary Berry Lamb Dhansak Recipe – Mild, Comforting & Full of Flavor

If you’ve ever wanted a curry that’s rich, hearty, and gently spiced without being overwhelming, Mary Berry’s Lamb Dhansak is the answer. Traditionally, a dhansak blends lentils, tender lamb, and spices with sweet and sour notes for a dish that feels both warming and complex. Mary keeps things approachable, using everyday ingredients to create a recipe that’s as family-friendly as it is satisfying.

The best part? It’s a one-pot dish that tastes even better the next day, making it perfect for batch cooking or entertaining.

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Why You’ll Love This Recipe

• Balanced flavors – Sweet, sour, and spicy notes in harmony.
• Nourishing & filling – Packed with protein and fiber from lamb and lentils.
• Perfect make-ahead curry – Tastes richer when reheated.
• Versatile – Easy to adapt for vegetarians or spice lovers.
• Mary Berry style – Simple steps, big results.

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Ingredients You’ll Need

• Diced lamb (500g / 1.1lb, shoulder or leg) – Becomes meltingly tender.
• Onions (2, finely chopped) – Adds sweetness and depth.
• Garlic (2 cloves, minced) & ginger (1 tbsp, grated) – Essential aromatics.
• Red lentils (150g / ¾ cup, rinsed) – Thickens the curry naturally.
• Chopped tomatoes (1 can, 400g) – Tangy base.
• Chicken or lamb stock (500ml / 2 cups) – Adds richness.
• Curry powder (2 tbsp, mild or medium) – Easy spice blend.
• Ground cumin & coriander (1 tsp each) – Warm earthy notes.
• Mango chutney or pineapple (2 tbsp) – Signature sweet twist.
• Garam masala (1 tsp) – Stirred in at the end for aroma.
• Vegetable oil (2 tbsp) – For cooking.
• Salt & pepper – To taste.
• Fresh coriander – For garnish.
• Optional: chili flakes or green chili for extra heat.

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Step-by-Step Instructions

1. Brown the lamb – Heat 1 tbsp oil, sear lamb in batches, then set aside.
2. Cook the base – Sauté onions until golden (8–10 mins). Add garlic & ginger, cook 1 min.
3. Toast spices – Stir in curry powder, cumin, and coriander, cook for 1 min.
4. Combine – Return lamb, add tomatoes, stock, lentils, chutney/pineapple, season.
5. Simmer low & slow – Cover and cook gently for 1½–2 hrs until lamb is tender and lentils have broken down. Stir occasionally.
6. Finish – Stir in garam masala, garnish with coriander, and serve hot.

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What to Serve With Lamb Dhansak

• Steamed basmati rice or pilau rice
• Naan bread or chapati for scooping
• Cucumber raita or yogurt dip for cooling balance
• Pickled onions or extra chutney for tang
• Roasted aubergine or cauliflower as a side
• Fresh lime wedges for brightness

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Expert Tips

• Choose lamb shoulder – It holds up beautifully to slow cooking.
• Soak lentils for 20 minutes – Helps them cook faster.
• Don’t skip the sweet element – Chutney or pineapple makes it authentic.
• Cook low & slow – The flavors deepen over time.
• Add garam masala last – Keeps the spice fragrant.

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Easy Variations

• Make it spicy – Add chili flakes or fresh chili.
• Swap lamb for chicken thighs – Quicker to cook.
• Vegetarian dhansak – Use butternut squash, sweet potato, or chickpeas.
• Add greens – Stir in spinach or kale in the last 5 minutes.
• Creamy version – Add coconut milk for richness.

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Storing & Freezing

• Fridge – Cool completely, store in airtight container for up to 3 days.
• Freezer – Freeze in portions up to 2 months. Defrost overnight.
• Reheat – On the hob with a splash of stock/water.
• Fresh garnish – Always add coriander or citrus after reheating.

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FAQs

Q: Can I make lamb dhansak ahead of time?
Yes, it tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days.

Q: What cut of lamb works best for dhansak?
Lamb shoulder or leg is ideal because they become tender when slow-cooked. Avoid lean cuts like loin.

Q: Can I freeze Mary Berry’s lamb dhansak?
Absolutely. Freeze for up to 2 months in airtight containers. Defrost overnight before reheating.

Q: How do I thicken my lamb dhansak?
If too thin, simmer uncovered for 10–15 minutes, or mash some lentils into the sauce.

Q: Can I make a vegetarian version?
Yes—swap lamb for butternut squash, sweet potato, or chickpeas, and use vegetable stock.

Q: What makes dhansak different from other curries?
It’s unique because it combines lentils with meat, plus the sweet and sour flavor from chutney or pineapple.

Q: Is lamb dhansak very spicy?
Not typically—Mary’s version is mild. You can adjust the heat with chili to taste.

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Other Similar Recipes

• Mary Berry Friday Night Lamb Curry Recipe
• Mary Berry Harissa Spiced Lamb With Cannellini Beans
• Mary Berry Greek Lamb Pilaf With Orzo

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