Lamb dhansak style curry with lentils and pumpkin
Lamb slowly cooked with lentils and squash into a thick, sweet and sour Parsi style curry.
- Time2 hr
- LevelMedium
- Costabout £2.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large heavy pan. Brown the lamb in two batches for 6 minutes each, then lift out.
12 min - 2
Add the onions to the same pan and cook for 10 minutes until golden. Stir in the ginger, garlic, cumin, coriander, turmeric and chilli powder for 1 minute.
10 min - 3
Return the lamb with the tomatoes, tamarind, salt and water. Bring to the boil, cover and simmer on a low heat for 1 hour.
60 min - 4
Add the lentils and squash and cook for 30 minutes more, stirring now and then, until the lamb is tender and the lentils have melted into the sauce.
30 min - 5
Stir in the garam masala. Taste for salt and sourness and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.