Welsh Lamb dhansak

  • Prep time 30 mins
  • Cook time 2 hrs
  • Serves 4


  • 400g boneless PGI Welsh Lamb shoulder or neck, trimmed and cut into cubes
  • 1 tbsp rapeseed oil
  • 2 onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and finely chopped
  • 70g fresh root ginger, peeled and finely grated
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground paprika
  • 1 whole cinnamon stick
  • 3 red chillies, deseeded and finely chopped
  • 30g tomato purée
  • 2 x 400g cans of chopped tomatoes
  • 700ml water
  • 200ml reduced fat coconut milk
  • 150g dried red lentils
  • 50g chana dal lentils or split peas or red lentils
  • Large handful of fresh coriander, chopped
  • 2 limes, juice

For the mint kefir:

  • 200ml kefir or low fat yogurt
  • Small handful of fresh mint leaves, roughly chopped
  • 2 small plain naan breads, to serve


  • Energy: 2606 KJ
  • Calories: 621 kcals
  • Fat: 21 g
  • Of which saturates: 8 g
  • Salt: 0.59 g
  • Iron: 2.1 mg
  • Zinc: 6.0 mg
  • Protein: 42 g
  • Fibre: 12 g
  • Carbohydrates: 59 g
  • Of which sugars: 15 g


  1. For the lamb dhansak, heat the oil in a large non-stick frying pan and fry the onions, garlic and ginger until soft and lightly coloured.
  2. Add the spices and chilli. Cook for one minute.
  3. Add the lamb, stirring to coat well with the spices. Cook for 4-5 minutes until brown. Add the tomato purée and cook for a further minute.
  4. Add the chopped tomatoes, 200ml water and the coconut milk. Reduce the heat and simmer gently for 1 hour and 15 minutes.
  5. Add the lentils and the remaining water. Cook for a further 30 minutes. As the lentils cook they will absorb the liquid. If the mixture looks too dry add a little more water. The curry is ready when the lentils are soft and the lamb is tender and soft.
  6. Remove the whole cinnamon stick and garnish with the coriander and lime.
  7. For the mint kefir, whizz together the kefir and mint, or low fat yogurt, in a blender or food processor.
  8. Divide the curry between the serving bowls. Place the naans and kefir in the middle of the table to share and serve.

Tip: For additional heat, retain the chilli seeds in the fresh chillies.

Share This