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Lamb dhansak is a Parsi masterpiece combining lamb with lentils, vegetables, and tangy-sweet spices. This high protein, fiber-rich dish is a complete meal and perfect for family gatherings.
Rinse the yellow split peas and red lentils thoroughly, then soak in water for 30 minutes while prepping other ingredients.
Dice the lamb shoulder into 1-inch cubes. Chop onion, tomatoes, squash, and eggplant; mince garlic and ginger.
Heat vegetable oil in a large heavy pot over medium-high heat. Add cumin and mustard seeds, letting them sizzle for 30 seconds before adding onion, garlic, and ginger. Sauté until onions are golden and fragrant.
Add lamb cubes and sear until browned on all sides, about 5 minutes. Stir in turmeric, coriander, cinnamon, fenugreek, and chili powder to coat the lamb thoroughly.
Add chopped tomatoes, squash, eggplant, soaked lentils, and split peas. Pour in 4 cups water, bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 80 minutes, stirring occasionally.
Remove lid, add salt, lemon juice, and brown sugar. Simmer uncovered for another 10–15 minutes, adjusting salt and tanginess to taste. For a creamier texture, gently mash some of the lentils and vegetables before serving.
