Dhansak Lamb and Red Lentil Recipe


Dhansak Lamb and Red Lentil Recipe


Serves 4


15 Minutes Prep Time


45 Minutes Cook


298 Calories

This Dhansak recipe gets it's creaminess from the lentils and has a great balance between tangy and sweet.



500g of lamb pieces or plant equivalent (roasted aubergines)

100g red split lentils

1 medium sized onion

4 cloves of garlic

2 inches of fresh ginger

½ can tinned tomatoes or 2 fresh tomatoes

20g pure butter ghee or unsalted butter

1 tsp tamarind paste

a dash of cream or natural yoghurt


🔥 STEP 1 -
  • Rinse and soak the lentils in a saucepan for 10-15 minutes. Leave to the side.
  • Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water. 🔥 STEP 2
  • In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes.
  • Top tip: look out for oils emerging from the mixture, then move onto step 3.

🔥 STEP 3

  • Add the lamb pieces and drained lentils, to the curry sauce.
  • Raise the heat for about 3 minutes.
  • Keep stirring until the outside of the lamb is sealed.
  • Add up to 100ml of water, lower heat and simmer until cooked.
  • Once off the heat, add a dash of cream or natural yoghurt for that extra luxurious creaminess.
Finish by garnishing with chopped coriander and serve with rice or cous cous!

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