Scottish Cancer Prevention Network

#HealthyShelfie 2016: Lamb Dhansak

At weekends throughout the month of January, we will be sharing recipes to accompany the #HealthyShelfie. Do you have a #HealthyShelfie to share? Get everyone talking about cancer prevention by sharing on Twitter, Instagram, Pinterest or Facebook.

Thanks to Dr Faisel Khan, University of Dundee for today's delicious healthy recipe!

Lamb Dhansak


(Serves 6)

  • 2 tbsp Olive Oil
  • 2 Medium Onions, chopped
  • 1 tbsp Root Ginger, crushed
  • 2 tbsp Garlic, crushed
  • Red Chili, chopped
  • 1 tsp Red Chili Powder
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tbsp Ground Garam Masala
  • 1 x 400g Canned Chopped Tomatoes
  • Handful Fresh Coriander Leaveschopped
  • 1 kg Boneless Leg of Lamb, cubed (or perhaps a non-meat substitute - be creative!)
  • 75g Red Lentils


  1. Fry onions in oil on medium heat until golden brown.
  2. Add ginger, garlic and chopped chili and fry for a maximum of 1-2 mins.
  3. Add chili powder, ground turmeric, ground cumin, ground coriander, ground garam masala and fry for 1 minute watching carefully to make sure spices do not catch or burn (turn down heat if required!).
  4. Add chopped tomatoes and cook on high heat for 10 minutes.
  5. Add the lamb (or your preferred substitute) and cook for 20 minutes on medium heat.
  6. Turn down heat to simmer and add lentils and cook for 45-60 minutes until lamb is tender.
  7. Add chopped coriander and serve.