Dhansak is a culinary gem that bridges the rich flavors of Persian and Gujarati cuisine, creating a dish that is both comforting and exotic. This reimagined version elevates the traditional recipe with a focus on depth of flavor, texture, and a modern presentation. The lamb is succulent and tender, having absorbed the complex spices, while the lentils and vegetables form a hearty, nutritious base. The sweet and spicy profile of the dish, accentuated with a hint of smokiness, makes every bite an exploration of taste and tradition.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 1 cup brown lentils
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 2 teaspoons cumin powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups basmati rice
• 1 pinch saffron threads
• 3 cups water

Additional Grocery Items Needed

• 1 pound lamb shoulder, cut into cubes
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 can (14 oz) diced tomatoes
• 1 cup spinach, chopped
• 1/2 cup cilantro, chopped for garnish
• 1 lemon, cut into wedges for serving

Preparation

1. Begin by rinsing the lentils under cold water until the water runs clear. Soak them in water for about 30 minutes, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
3. In the same pot, add the onion, garlic, ginger, and green chili. Sauté until the onions are translucent.
4. Stir in the turmeric, cumin, and smoked paprika, cooking for another minute until fragrant.
5. Return the lamb to the pot, add the diced tomatoes and lentils, and cover with 3 cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the lamb is tender.
6. While the dhansak is simmering, prepare the saffron rice. Rinse the basmati rice under cold water until clear. In a separate pot, bring 3 cups of water to a boil. Add the saffron threads and rinsed rice. Reduce heat to low, cover, and cook for 20 minutes.
7. In the last 10 minutes of cooking the dhansak, stir in the chopped spinach.
8. Serve the dhansak hot, garnished with chopped cilantro and lemon wedges, alongside the fluffy saffron rice.

Expert Tips

• For a vegetarian version, substitute lamb with a combination of sweet potatoes and mushrooms.
• Soaking the lentils not only reduces cooking time but also helps in digestion.
• Toasting the spices before adding them to the dish enhances their flavors and adds depth to the dish.

Serving Suggestions

To complement the rich flavors of the dhansak, consider serving it with a cooling cucumber raita or a crisp, fresh salad. A side of warm naan bread is perfect for scooping up the delicious sauce, making this meal both satisfying and memorable.

Nutrition Facts per Serving

• Calories: 600
• Protein: 35g
• Carbohydrates: 75g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 300mg
• Fiber: 15g
• Allergens: Lamb

We hope you enjoy experimenting with this Reimagined Dhansak recipe. Feel free to share your creations and explore different variations to suit your taste. Cooking is an adventure, and each variation you try adds a new chapter to your culinary journey.