By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Parsi Lamb Dhansak. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A 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.
According to eatmundo's ingredient comparison, the closest dish to Parsi Lamb Dhansak from another cuisine is Yatimak Bademjan (Iran): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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. Add 150g of thinly sliced onion and fry for 8 minutes, stirring, until golden brown.
- 3
Lower the heat to medium-low. Stir in 20g of ginger garlic paste, 8g of dhansak masala and 2g of turmeric and fry for 30 seconds until fragrant, without letting them darken. Raise the heat to medium-high, add 500g of cubed lamb and sear for 5 minutes until browned on all sides.
- 4
Add the drained soaked lentils, 200g of cubed pumpkin, 150g of cubed eggplant, 150g of chopped tomato, 8g of salt and 500ml of water to the cooker and stir well.
- 5
Seal the lid and pressure cook for 15 minutes, then let the pressure release naturally for 10 minutes. Open the cooker, lift out the lamb, mash the lentils and vegetables into a thick purée, and return the lamb to the pot.
- 6
Whisk 200g of yogurt separately until smooth, then whisk in 3 tablespoons of the hot lentil purée to temper it. Turn the heat to low and fold the tempered yogurt into the curry.
- 7
Simmer the mixture uncovered over low heat for 5 minutes, stirring often and without letting it boil, 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
What is Lamb Dhansak?
Lamb Dhansak is a Parsi meat dish originating from India. It consists of lamb cooked with a mixture of lentils, vegetables, and yogurt, and is typically served with caramelized onion brown rice for celebratory occasions.
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?
Greek yogurt or thick full-fat plain yogurt both work. Temper it with a little hot lentil purée and keep the heat low after adding it so it does not split. Low-fat yogurt is more likely to curdle.
How long should I simmer the lentils and lamb to achieve the right texture?
Pressure cook for 15 minutes, then allow a 10-minute natural release. The lamb should then be fork-tender and the lentils soft enough to mash into a thick, porridge-like purée. After the yogurt goes in, simmer gently for only 5 minutes more.
What is a common mistake when preparing the Dhansak masala?
A common mistake is burning the dhansak masala. Fry it with the ginger garlic paste over medium-low heat for about 30 seconds, only until fragrant and not dark, to avoid a bitter flavor in the base.