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Lamb Dansak Curry (Indian Takeaway Style)

Sweet pineapple and red lentils, this Indian takeaway style lamb dansak curry recipe faithfully recreates a restaurant classic!
Course Main Course, Dinner
Cuisine Indian, Indian Restaurant, British Indian, Scottish Indian, Indian Takeaway
Keyword curry, british indian restaurant curry, chicken curry, dansak curry, chicken dansak curry
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 portion

Equipment

  • 1 pot
  • 1 Frying Pan or Curry Pan

Ingredients

  • 50 grams red lentils, washed and drained
  • pinch turmeric
  • 200 millilitres water
  • 80 millilitres curry broth (for the first stage)
  • 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
  • 1 small handful fresh coriander leaves, finely chopped
  • 8-9 pieces slow cooked lamb for Indian curry dishes
  • 80 millilitres curry broth (for the second stage)
  • 2 tablespoons pineapple juice
  • 40 grams pineapple, roughly chopped (1 average ring of pineapple from a tin)
  • 80 millilitres curry broth (for the third stage)
  • 1 teaspoon fresh lemon juice or lemon dressing

Instructions

  • 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.
  • 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.
  • 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.
  • 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.