Lamb Dhansak with Mint Kefir Lamb Dhansak with Mint Kefir

Lamb Dhansak with Mint Kefir

prep time
20 mins

cook time
2 hours

4 people


  • 400g boneless lamb shoulder cubes
  • 1 tablespoons rapeseed oil
  • 2 onions, peeled and thinly sliced
  • 4 garlic cloves, peeled and finely chopped
  • 70g fresh root ginger, peeled and finely grated
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground paprika
  • 1 whole cinnamon stick
  • 3 red chillies, deseeded and finely chopped
  • 30g tomato purée
  • 2 x 400g cans chopped tomatoes
  • 700ml water
  • 200ml reduced fat coconut milk
  • 150g dried red lentils
  • 50g chana dal lentils, or split peas (can be substituted for just red lentils)
  • Large handful freshly chopped coriander
  • Juice of 2 limes
  • For the mint kefir

  • 200ml kefir or low fat yogurt
  • Small handful fresh mint leaves, roughly chopped
  • To serve

  • 2 small plain naan breads


  1. For the lamb dhansak, heat the oil in a large non-stick frying pan and cook the onions, garlic and ginger until soft and lightly coloured. Add the spices and chillies. Cook for 1 minute.
  2. Add the lamb, stirring to coat well with the spices and cook for 4-5 minutes until brown. Add the tomato purée and cook for a further minute. 
  3. Add the chopped tomatoes, 200ml of water and the coconut milk. Reduce the heat and simmer gently for 1hr 15 minutes.
  4. Add the lentils and the remaining water. Cook for a further 30 minutes or until the lamb is soft and tender and the lentils are cooked. If the mixture looks too dry during the cooking process, add a little more water. 
  5. Meanwhile, for the mint kefir, whizz together all the ingredients in a blender or food processor and set aside. 
  6. Remove the cinnamon stick from the curry, garnish with the coriander and lame and serve with the mint kefir and naan bread.


For extra heat, retain the chilli seeds in the fresh chillies.