Lamb Dhansak
Lamb dhansak is a traditional indian dish that combines lamb and lentils with savory spices. The dish has a hint of sweetness, from either the addition of honey or pineapple chunks.
Servings: 8 Servings
Ingredients
- 2 lbs lamb shoulder diced into 1'' cubes
- 2 large onions diced
- 3 Tbsp coconut oil
- 1 inch ginger peeled and minced
- 3-4 garlic cloves minced
- 1-2 green chili peppers minced & seeds removed
- 8-10 green cardamom pods
- 1 tbsp cumin ground
- 1 tbsp coriander ground
- 1 tbsp turmeric ground
- 1 1/2 tsp salt
- 1 cup tomatoes chopped
- 2 Tbsp tamarind paste
- 4 cups lamb stock or beef
- 2 cups diced pineapple chunks
- 1 cup lentils mix of red & green varieties
Instructions
- Working in batches, brown the lamb in coconut oil and then the onion in the remaining oil. Set aside.
- Add the spices, stock, pineapple and lentils to a large dutch oven and bring to a boil.
- Reduce to a simmer and add browned lamb and onions.
- Simmer on low for 45 minutes to 1 hour until the lentils are cooked the the lamb is tender.
- (Optional) Stir in a bit of minced cilantro to serve and/or garnish with cilantro. Serve with rice.
Notes
In place of pineapple chunks, you can add 2-3 tablespoons of honey to sweeten the sauce.
Nutrition
Calories: 296kcal | Carbohydrates: 29g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 658mg | Potassium: 663mg | Fiber: 10g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 5mg