A Hearty Parsi Lamb Dhansak
We’re starting to move into winter in NZ so we need some warming food. Nothing better than a good quality Lamb Dhansak. To be honest, even though I’ve made it with lamb, it could easily work as a vegan/vegetarian dish by adding egg plant or mushrooms instead of meat. The key is to have the balance of sweetness from the pumpkin, tang from the tamarind and citrus, and the saltiness from the seasoning. It’ll lead to a strong, earthy dish that has a rich flavour. I hope you like it!