Comments on: Lamb dhansak – no Indian miracle

By: Richard Clayton

Richard Clayton — Mon, 18 May 2009 22:40:59 +0000

Hi Mallika,

I cooked this tonight and it was delicious. I’ve been cooking Indian food for years but have cooked “traditional” dhansaks only a few times from various recipes. None were as successful as this one. Many thanks.

The flavours were super. I’ll do this again and allow the lamb to cook for longer and slower (I know that your recipe was billed as quick!)

I’m always on the look out for authentic flavours, techniques etc. Are there any really good authentic (i.e. home cooking style) cookbooks you’d recommend. I have Madhur Jaffrey’s books which I value but a whole host of other supposedly Indian cookbooks that I don’t!

Your Methi Murgh also looks excellent. I’m a real sucker for methi!

Glad to have found this site,

All the very best

Richard

By: Kelly

Kelly — Mon, 16 Mar 2009 12:59:52 +0000

Hi, just wanted to say – I cook a lot of Indian food, but have never made dhansak as I could never get pumpkin! Your suggestion of the squash / sweet potato worked great!

Anyway, I would like to say that this recipe is brilliant!! Loved it very much – as did all the guests I had round to eat it!!

By: Mallika

Mallika — Fri, 23 Jan 2009 09:17:30 +0000

Roger – Please try the recipe first and then we can discuss your thoughts on tsp or tbsp cumin/coriander. This recipe has so many wonderful flavours that you don’t want to overpower it.

Also, all my recipes are in gms. A cup refers to the average tea mug. You are obviously new to my blog, as most of my recipes are in gms with a converter for those in the US.

Hope this helps.

By: Roger

Roger — Thu, 22 Jan 2009 17:46:41 +0000

Oops! “of” = “if” in para2.
plural “s” and ? after what is a cup………..

By: Roger

Roger — Thu, 22 Jan 2009 17:43:46 +0000

Tablespoonsful (Tbsp)or teaspoonsful?(Tsp)
The paste seems a little light on Cumin & Coriander of teaspoonsful are used.
What is a “cup” of ingredient can we please have grammes or pounds/ounces for the rest of the world outside the USA?

By: Quick Indian Cooking » Dhansak for despair

Quick Indian Cooking » Dhansak for despair — Tue, 30 Sep 2008 20:15:48 +0000

[...] I’m making hay while the sun shines. Buying exotic, expensive vegetables from supermarket shelves before I’m forced to grow my own in my balcony pots. And then turning them into rich and warming feasts for wintry evenings. Like this Dhansak, a vegetarian pumpkin and aubergine filled version of the truly authentic Parsi sweet and spicy Lamb Dhansak. [...]

By: Texy

Texy — Thu, 17 Jul 2008 14:04:09 +0000

I,m gonna give this a go tonight, but I,d like to see a printable version of the recipe available please.
Cheers,
Texy

By: Atticussays

Atticussays — Thu, 03 Apr 2008 10:30:50 +0000

Thank you thank you thank you. I pigged out on this last night. Though I played fast and loose with some of the ingredients it still turned out absolutely yum. Can’t wait to get home and get to the leftovers : )

By: Quick Indian Cooking » One year on…

Quick Indian Cooking » One year on… — Sun, 30 Mar 2008 20:21:08 +0000

[...] then I have blogged about the good, the bad and plain ugly about real Indian food. With the support of committed bloggers (you know [...]

By: Mallika

Mallika — Wed, 12 Mar 2008 21:09:25 +0000

Hi Emily

Thanks so much for writing in. I think your dish tasted a bit bland at first possibly because you used more lamb. But then, it could also be the quality of the spices. They vary sooo much. It’s hard t keep up sometimes!!

My dish did have a lot of sauce and I liked it like that. I am sure the lemon juice was a lovely touch.

Hope you are going to try some other recipes too.

M
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