Mary Berry Cooks Dhansak is a popular Indian curry made from meat and lentils, flavoured with spices including cumin and ginger. It is mild, sweet and rich with just enough heat to satisfy most tastes. And best of all it benefits from being made a day in advance as it tastes even better the next day.
Peel and dice the onion and mince the garlic. Peel and slice the carrot and chop the celery. Grease a large casserole dish with avocado oil (or ghee). Add the lamb shanks and cook on high from all sides for a few minutes until browned. Once browned, transfer the lamb to a plate. Browning the lamb will add fantastic flavor!
Inspired by the Persian curry, Mary Berry's lamb rogan uses a homemade and deeply flavourful curry paste. This is a gentle, full-flavoured curry with Persian origins. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices.
They add a slight hot smokey flavour that is pretty unique, you can omit if you really struggle to find these, but traditionally black cardamom is used in Dhansak curry, so you won't get that proper authentic taste without. Own an Instant Pot or Pressure Cooker?