🇮🇳 India · Food
Parsi Lamb Dhansak
By eatmundo · July 12, 2026
🇮🇳 INA rich, soul-warming Parsi curry blending Persian technique with Indian spices. It balances sweet, sour, and savory notes through a base of lentils and vegetables.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 100g of assorted lentils in a bowl for 30 minutes to ensure even cooking.
- 2
In a large pressure cooker, heat 30ml of oil over medium-high heat until it shimmers.
- 3
Sear 500g of cubed lamb for 5 minutes until browned on all sides.
- 4
Add the soaked lentils, chopped vegetables, and 500ml of water to the cooker.
- 5
Seal the lid and pressure cook for 15 minutes, allowing the lamb to become fork-tender.
- 6
Whisk 200g of yogurt separately until smooth, then fold it into the curry for creaminess.
- 7
Simmer the mixture uncovered for 5 minutes until the sauce thickens and coats the back of a spoon.
- 8
Stir in 5g of fresh cilantro, ensuring the final dish is fragrant and vibrant.
- 9
Serve hot with caramelized onion brown rice for a complete, authentic Parsi meal.
Frequently Asked Questions
Which cut of lamb is best for Dhansak?+
Use lamb shoulder or leg, cut into 1-inch cubes, as these cuts benefit from the long, slow braising process required to break down connective tissue.
Can I substitute the yogurt in the marinade?+
Greek yogurt is ideal for the marinade because its thickness helps tenderize the lamb; if using thinner plain yogurt, strain it through a muslin cloth first.
How long should I simmer the lentils and lamb to achieve the right texture?+
The lentils should break down completely into a thick, porridge-like consistency, which typically takes 60 to 90 minutes of simmering once the lamb is tender.
What is a common mistake when preparing the Dhansak masala?+
A common mistake is burning the whole spices; toast them over low heat until fragrant but not dark to avoid a bitter flavor in the base.
🇮🇳 INMundo Match
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