Lamb Dansak Curry (Indian Takeaway Style)

Sweet pineapple and red lentils, this Indian takeaway style lamb dansak curry recipe faithfully recreates a restaurant classic!

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For a Scottish Indian style curry with a touch of fruity sweetness, danksak is a great option. This recipe uses Indian restaurant style curry broth, as well as cooked red lentils, pineapple juice and lemon juice to create a deliciously unique sweet and slightly sour curry sauce.

Ingredients For Indian Takeaway Style Lamb Dansak Curry

This easy lamb dansak recipe takes just minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a route to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, broth is cooked out with other ingredients including red lentils, pineapple juice and lemon juice. With tender lamb for curry dishes already cooked, you can serve up your favourite Indian takeaway style curry in just a few minutes!

• Red Lentils
• Turmeric
• Water
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Fresh Coriander Leaves
• Slow Cooked Lamb For Indian Curry Dishes
• Pineapple Juice
• Pineapple
• Lemon Juice or Lemon Dressing

How To Make Indian Takeaway Style Lamb Dansak Curry

Making this delicious takeaway style lamb dansak curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, red lentils are cooked and cooled. Next, curry broth is fried along with garlic ginger paste, dried fenugreek leaves, cooked lamb pieces and more, and the sauce is simmered until rich, thick and delicious before being finished with pineapple juice and lemon juice.

Step 1: Cook Lentils

Put 50 grams red lentils, washed and drained in a pan with pinch turmeric and 200 millilitres water. Bring to the boil, reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Set aside to cool. Once cooled, use immediately, or cover and set aside in the fridge for up to 2 days.

Step 2: Begin Lamb Dansak Curry

In a frying pan or curry pan, add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Bring to the boil. Add 8-9 pieces slow cooked lamb for Indian curry dishes and another 80 millilitres curry broth. Simmer for 2 minutes.

Step 3: Finish Lamb Dansak Curry

Add 2 tablespoons pineapple juice, 40 grams pineapple, roughly chopped (1 average ring of pineapple from a tin) and the remaining 80 millilitres curry broth. Mix well and simmer for 1 minute. Add 1 teaspoon fresh lemon juice or lemon dressing.

Step 4: Serve

Transfer the lamb dansak curry to a serving bowl and finish with a little more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Lamb Dansak Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked lamb.
Cooking The Curry Sauce: Each time curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the dansak curry sauce becomes thick too quickly (or if you like more dansak curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style lamb dansak curry recipe. If you do, let me know in the comments how it went!

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Lamb Dansak Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, dansak, korma, and most every other curry you can think of. You can use this recipe.

Can I use lamb tikka to make lamb tikka dansak curry instead?
You can definitely use cooked lamb tikka pieces in this recipe to make a takeaway style lamb tikka dansak curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with lamb dansak curry?
This slightly sweet curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style lamb dansak curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish Indian restaurant style chicken pakora, South Indian garlic chilli curry, spicy onions, mint sauce and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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