As with all British Indian restaurant style curries, you will want to make your curry sauce and pre-cooked lamb ahead of time. This is how they do it at Indian restaurants and takeaways so that they can cook all of our favourite lamb curries quickly with nice tender pieces of lamb meat.
In the case of lamb dhansak, you will also need to prepare your lentils ahead of time.
All of the restaurant style curries featured on this site use a base curry sauce and pre-cooked meat. This will make it easier for you to please all of your guests at your next curry party by making their curries of choice.
I have actually made eight different curries for 12 guests in minutes simply by adding the right amount of cooked meats, curry sauce and additional ingredients to make the restaurant style curries of choice.
It freezes well and you can make loads of takeaway style curries with it in minutes. The most popular curry house style curries are all on this site. Just be sure to heat it up before adding it to your curry of choice.
A lot of people like pineapple in their dhansak. I personally don’t. If you do, add some fresh pineapple pieces and pineapple juice to this recipe to taste.
If you enjoy this lamb curry try my others:
- 5 tablespoons ghee or vegetable oil
- 500ml (2 cups) restaurant style curry sauce
- 3/4 cup cooked red split lentils
- 600g cooked restaurant style lamb
- 2 finely chopped green chillies
- 1 teaspoon chilli powder
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 3 tablespoons lemon juice
- 3 tablespoons finely chopped coriander leaves
- Salt and pepper to taste
- Melt the ghee in a large saucepan over medium heat.
- Add the curry sauce and the cooked lamb and stir to combine. Allow to simmer for about five minutes. The sauce with thicken and become darker.
- Add the green chilli, chilli powder, cumin, coriander powder and salt and pepper to taste.
- Just before serving, add the cooked lentils and the lemon juice. Stir often and let cook for about two minutes. Be careful not to let the lentils burn and stick to the bottom of the pan.
- TO SERVE
- Sprinkle with the garam masala and coriander leaves and check for seasoning.