Dhansak has its origins in a Parsee (Middle Eastern, Persia) dish and was likely a very special dish presented at a feast. It is so popular because people love the combination of the meat, the earthy lentils and the rich spicy sauce.

The Dhansak works well with chicken and this the most popular dish, but I find that the lentils combined with meltingly tender lamb is easily my favourite. A vegetarian/vegan Dhansak can work spectacularly well with seasonal vegetables such as cauliflowers, sweet potato and carrots. The traditional Dhansak is spiced to make it a medium curry, if you would like to make it a mild or hot curry we can adjust the level of spices accordingly.

The recipe is will take you through the process step by step, it has ten ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has nine clear and easy steps. This is a more involved recipe but is still easily achievable by even a novice cook.

The spice blend serves 10 to 12, and for convenience this comes in two packages if you want to make two smaller meals.