Mary Berry shared her "mild, sweet and rich" lamb dhansak recipe, which is the perfect dish for those who don't like their curry too hot. Here's how to make it at home Get the latest top news stories sent straight to your inbox with our daily newsletter We have more newsletters Get the latest top news stories sent straight to your inbox with our daily newsletter We have more newsletters Mary Berry has divulged her recipe for a "mild, sweet and rich" lamb dhansak, perfect for those who prefer their curry with less heat. The delicate combination of meat, lentils and aromatic spices makes it an ideal dish to prepare in bulk.
Moreover, this particular curry benefits from being marinated over time, as the spices have more opportunity to infuse into the lamb, providing an even more delectable taste the following day. It's well-known that a curry's flavour improves with age, often tasting more exquisite on the second day. For fans eager to create Mary Berry's Indian lamb dhansak at home, it's a straightforward 30-minute prep affair, reports the Express .
Here are the steps for Mary Berry's lamb dhansak: The first task is preheating the oven to 150C (130C fan/300F/gas three) and heating two tablespoons of oil in a sizeable frypan. Proceed by browning the lamb in a couple of batches, then putting it aside with a slotted spoon. Follow up by adding more oil and cooking the onion until it softens.
Next, process ginger, garlic, and chilli in a small food processor and pound the cardamom pods in a pestle and mortar. Stir in these elements along with the rest of the spices and ingredients, return the lamb to the pan, and bring everything to a boil. Lastly, cover the dish and let it tenderise in the oven for one-and-a-half to two hours before serving with boiled rice.
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