Comments on: Lamb dhansak – no Indian miracle

By: eddie

eddie — Sat, 31 Dec 2011 10:36:41 +0000

this is the first indian recipe that i have tried
that actually worked!!!!!
even my ever critical wife liked it

many thanks

By: LA Weight Loss

LA Weight Loss — Sat, 17 Dec 2011 19:04:46 +0000

I got what you impart, thanks for swing up. Woh I am willing to make this website finished google. Thanks For Share Lamb dhansak – no Indian miracle Quick Indian Cooking.

By: Martin

Martin — Mon, 31 Oct 2011 21:16:54 +0000

I will be making this saturday morning but will end up using a slow cooker instead of a pressure cooker. Hope this will be ok. i think i will have to add a little extra water as it will be longer cooking. if i have to i can stick it on the hob to simmer if to watery

By: Heather

Heather — Mon, 22 Aug 2011 00:38:25 +0000

If you find, as I do, that sweet potato is a chore to peel & chop, microwave it until it softens then bake briefly in a hot oven. Slice just through the skin around the middle. The skin will then twist off the flesh, often cleanly enough that is doesn’t break or leave any flesh behind. Even if it does, you can easily scrape it out with a spoon. As a bonus, you’re left with the skin to crisp up in the oven and eat.

By: Lucy

Lucy — Sun, 19 Jun 2011 09:56:36 +0000

Found you by a very happy accident, just tried this and it was fantastic, book marked and now planning menus to trawl through all your recipes, many thanks

By: Christina

Christina — Sat, 19 Feb 2011 03:29:40 +0000

Hi Mallik

I want to try cooking your Lamb Dhansak recipe in my WMF pressure cooker, but I don’t know how much water should I put in the cooker together with the lamb & lentils.

Thank you for your advice

By: Robert Cazeneuve

Robert Cazeneuve — Wed, 19 May 2010 09:00:39 +0000

Instead of cloves of garlic and 1″ of ginger why not:
1 Lvl tbsp of crushed garlic
1 Lvl tbsp of crushed ginger
Its even sold ready crushed for those that find it a chore to crush it themselves.

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.