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Pressure Cooker Lamb Dhansak curry

March 29, 2018 by Lucy Parissi 33 Comments

2407 shares
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Meet your new favourite dinner! This pressure cooker lamb Dhansak curry is delicious, so easy and mild enough for the whole family to enjoy. As with all curries it tastes even better the next day… not that you will have any leftovers 😉

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Bowl of lamb Dhansak curry with pilau rice on the side

My husband and I will indulge in Indian takeaway at least a couple of times a month – especially when we get busy.

But the last time we ordered in from usual place  the meal was a huge disappointment, which made me all kinds of cranky. So, I decided to try a couple of our favourites in our pressure cooker and I am now pretty sure I won’t be ordering in again! Yup, pressure cooker lamb Dhansak is GOOOOD you guys. So, so good.

Let’s be open and upfront about one thing here… I can’t claim this Dhansak curry recipe is in any way authentic. I only know that it tastes really good and it is really easy, especially in a pressure cooker.

It uses spices that I always have handy: ground cumin, turmeric and coriander, along with one I use relatively rarely, cardamom pods. You can buy ground cardamom, but it really doesn’t taste even remotely similar to grinding the little seeds from the pods yourself.

Lamb Dhansak curry served with pilau rice

HOW TO MAKE LAMB DHANSAK

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Sear the lamb either in the Instant Pot or in a large pan, in batches, so it has a chance to really brown instead of stew. Set the lamb aside – or transfer to a bowl.

Add more oil in your Instant Pot and cook the onions for 5 minutes, stirring so that they don’t stick. Add the minced garlic, spices, salt and ginger and stir for a couple of minutes – already your curry will start smelling amazing.

Return the browned lamb to the pot and add the split red lentils, tinned tomatoes, stock, chilli, cinnamon stick and bay leaf. Give it a little stir, cover and cook at high pressure for 20 minutes.

Pressure cooker lamb Dhansak curry step by step

Let the steam release naturally for 10 minutes, then manually release the rest. Taste and check the seasoning – I found that my curry needed a touch of sweetness, so I added a little honey. This is just my personal preference though and entirely optional.

The finished curry in Instant Pot

Your curry will be now ready, delicious and naturally thickened by the red lentils – no cornstarch required here!

SERVING SUGGESTIONS

Serve it with steamed basmati rice or pilau rice, topped with a little yoghurt and a scattering of coriander leaves.

Perfect Pilau Rice

Making perfect Pilau Rice is super easy! No curry would be complete without a generous helping of this golden fragrant rice dish. Make it on the hob or your Instant Pot. Vegetarian/ Vegan.
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These two ingredient yogurt flatbreads are super easy, soft and pliable! All you need is flour and yogurt and you can make perfect flatbreads in record time. Serve with most Indian, Greek and Middle Eastern dishes.
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HAVE YOU MADE MY DHANSAK CURRY RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Pressure Cooker Lamb Dhansak curry

Lucy Parissi | Supergolden Bakes
Meet your new favourite dinner! This pressure cooker lamb Dhansak curry is delicious, so easy and mild enough for the whole family to enjoy.
4.60 from 60 votes
Print Rate
Course: Dinner
Cuisine: Indian
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 4
Calories: 580kcal

Ingredients

  • 2-3 tbsp sunflower or coconut oil
  • 900 g | 2 lbs diced lamb
  • 2 large onions finely diced
  • 4 large garlic cloves minced
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/2 tbsp ground turmeric
  • 1/2 tsp salt
  • 10 cardamom pods seeds only
  • 1 tsp ginger paste or freshly grated ginger
  • 100 g | 1/2 cup split red lentils rinsed well
  • 400 g | 14oz tinned tomatoes
  • 240 ml | 1 cup beef or chicken stock (low sodium broth)
  • 1 red chilli roughly chopped (with seeds)
  • 1 cinnamon stick
  • 1 bay leaf
  • 1-2 tbsp honey or to taste (optional)
  • Fresh coriander (cilantro) to serve
  • Salt and pepper to season

Instructions

  • Split the cardamom pods and reserve the little seeds. Crush them in a pestle and mortar.
  • Heat 1-2 tbsp oil in your Instant Pot using the ‘sauté’ function or in a large pan and brown the lamb, in batches. Set aside.
  • Add a little more oil in the pressure cooker and sauté the onions for 5 minutes, stirring.
  • Add the garlic, all the spices, salt and ginger and stir.
  • Return the lamb to the pot and stir in the lentils.
  • Add the tomatoes, stock, cinnamon stick and bay leaf and stir to combine.
  • Cover, set vent to sealing and cook for 20 minutes at high pressure.
  • Let the pressure release manually for 10 minutes, then manually release the rest.
  • Taste the curry and season with salt and pepper. Add a little honey if it needs a touch of sweetness.
  • Serve over rice garnished with fresh coriander (cilantro).

Notes

I used a 6L/Q Instant Pot Duo for this recipe.
You could bulk up this recipe by adding 200g (1 cup) of lentils.
A little yoghurt or raita and some naan bread would be great with this lamb curry

Nutritional Info

Calories: 580kcal | Carbohydrates: 41g | Protein: 57g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 664mg | Potassium: 1476mg | Fiber: 12g | Sugar: 13g | Vitamin A: 355IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 9.8mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Claire says

    July 09, 2021 at 10:04 am

    5 stars
    Thanks for this Amazing recipe! I’ll be making this again. I added oil as needed to prevent the spices burning at the bottom of the pot (I think I ended up using 3 tbsp), doubled the lentils and used three red chillis instead of one, and it was perfect. Had it with coconut basmati rice. I think next time I try this, I’ll add some mustard seeds.

    Reply
  2. Beverley Thomas says

    November 11, 2020 at 8:07 pm

    I made this tonight followed instructions to the Tee but the pressure cooker kept say add more water and it hadnt even reached the pressure to start cooking .please can you help

    Reply
    • Lucy Parissi says

      November 12, 2020 at 1:26 pm

      Hi Beverley, It’s possible that some models need more liquid. I haven’t had any problems on my old Instant Pot. If it doesn’t come to pressure though is it possible the lid wasn’t closed properly or the valve sealed? If you can hear a lot of steam escaping while it comes to pressure it usually means it’s not sealed properly

      Reply
  3. Medea says

    May 02, 2020 at 1:25 pm

    5 stars
    I found recipe this morning and having read the comments I thought I would give it a go. I followed the recipe to the tea but cooked in the oven for 2 hours instead of the pressure cooker.
    The outcome is just phenomenal! thank you so much! i have just copied it into my recipe scrap book 🙂

    Reply
    • Lucy Parissi says

      May 03, 2020 at 10:41 am

      Thanks for your comment and so glad you enjoyed it 🙂

      Reply
  4. Susie Clayton says

    April 24, 2020 at 7:25 pm

    5 stars
    Made this with Sunday dinner left over lamb , was delicious the flavours were beautiful with the lamb . Will definitely make again and again a winner in our house . Thankyou
    Susie

    Reply
    • Lucy Parissi says

      April 26, 2020 at 8:04 pm

      It’s one of my faves too, great idea to use leftover lamb!

      Reply
  5. Matt says

    March 25, 2020 at 5:25 pm

    5 stars
    Made this with mutton this week and it worked an absolute treat. Incredibly easy and really delicious, the whole family loved it. Will definitely be making this again!

    Reply
    • Lucy Parissi says

      March 25, 2020 at 5:56 pm

      So very glad to hear it Matt! Thanks for the lovely comment 🙂

      Reply
  6. Jason Linley says

    December 30, 2019 at 10:52 am

    5 stars
    Cooked last night for 4 people using pressure cooker, absolutely loved by everyone, well done Lucy, perfect

    Reply
    • Lucy Parissi says

      December 30, 2019 at 2:18 pm

      so happy to hear that Jason! Thanks for the lovely comment xx

      Reply
  7. Sarah says

    December 14, 2019 at 2:37 pm

    5 stars
    This was absolutely delicious and the sauce was perfect thickness ❤️

    Reply
    • Lucy Parissi says

      December 14, 2019 at 2:49 pm

      Very glad to hear it! Thanks for your comment Sarah x

      Reply
  8. Bec says

    September 21, 2019 at 9:53 pm

    Do you think this dish would work with lamb offcut pieces?

    Reply
    • Lucy Parissi says

      September 22, 2019 at 7:04 am

      I don’t see why not – worth a try anyway

      Reply
  9. Neal says

    September 19, 2019 at 1:32 pm

    5 stars
    I Cannot comment on how traditional this is, but I can say this is one of the best. No sorry, this is THE best curry recipe I have ever made. Will be a go to recipe from now on. Top Marks!

    Reply
    • Lucy Parissi says

      September 19, 2019 at 5:52 pm

      You made me blush 🙂 thank you so much you really made my day!

      Reply
  10. Brenna Perrey says

    May 05, 2019 at 7:12 pm

    5 stars
    I have used Cauliflower and chicken in place of the Lamb, and both times it came out excellent!

    Reply
    • Lucy Parissi says

      May 05, 2019 at 8:10 pm

      Sounds like an awesome variation might try that thanks Brenna 🙂

      Reply
    • Lorraine Robson says

      September 02, 2019 at 12:38 pm

      5 stars
      Excellent and very tasty however, I had to cook in on the stove as I got the BURN message due to the lentils and not matter what I did ie deglazed it etc it would not pressure back up. Shame, I will never use lentils in the IP again.

      Reply
      • Lucy Parissi says

        September 02, 2019 at 1:04 pm

        Hi – that surprises me as I cook lentils in my IP all the time and never had this issue. Will do another test, thanks for letting me know!

        Reply
  11. Carys Collard says

    December 14, 2018 at 5:55 pm

    4 stars
    Also got the burn notice despite deglazing. New to Instant Pot. This is my third recipe. Smells great!

    I read that with tomato or thick bases, the best thing to do is to deglaze with the broth, and DO NOT stir, but simply pour the thicker sauces over the top. Hopefully that will help anyone getting the burn notice.

    Reply
    • Lucy Parissi says

      December 15, 2018 at 3:46 pm

      Thanks for the feedback – haven’t had that problem myself for some reason.

      Reply
  12. Heb says

    August 31, 2018 at 7:03 am

    5 stars
    so good! I needed something for dinner that didn’t require a big shop – I had everything for this, so winner-winner! Really tasty, will make again!

    We do have some leftovers (just two of us) – wonder if it would freeze ok?

    Reply
    • Lucy Parissi says

      September 02, 2018 at 9:29 am

      Hiya – sorry for late reply was away for a week. I think it would freeze well!

      Reply
  13. Kathryn says

    August 22, 2018 at 9:23 pm

    5 stars
    The best curry I have cooked so far and I’ve cooked a few….thank you I’ll be doing this again.

    Reply
    • Lucy Parissi says

      August 23, 2018 at 11:35 am

      So glad you liked it 🙂

      Reply
  14. Aidan says

    July 17, 2018 at 2:56 pm

    This was the first thing I made with my new instant pot and I keep getting the burn error despite deglazing the pot. Feeling pretty deflated. Hopefully it’s cooked enough to be good though as the lamb wasn’t cheap

    Reply
    • Lucy Parissi says

      July 17, 2018 at 3:11 pm

      I am so sorry to hear that. I didn’t have any issues when I cooked it so I am perplexed. Let me know how it turned out.

      Reply
  15. Kate - gluten free alchemist says

    May 14, 2018 at 10:48 am

    Oh goodness….. yes please! Do you think it would work as well slow-cooked? x

    Reply
    • Lucy Parissi says

      May 14, 2018 at 11:21 am

      Yes I am pretty sure it would be perfect for the slow cooker!

      Reply
  16. Esha says

    March 31, 2018 at 2:30 am

    This lamb looks as authentic as it can get. Absolutely love the images. such a cozy and delicious looking curry

    Reply
    • Lucy Parissi says

      April 03, 2018 at 10:51 am

      Oh Esha thank you so much! It tastes pretty amazing thats the important thing!

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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