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Sybil’s Lamb Dhansak

By Sybil D’Silva

Preparation time: 30 min
Cook time: 1 hr
Serves: 6-8


  • 2 lbs lamb cut into 1” cubes
  • 2 cups water
  • 2-3 Tbsp “Sybil’s Goa Curry Paste”
  • 2 Tbsp tomato puree
  • 2 medium onions finely chopped
  • ½ cup yoghurt well blended or whipping cream
  • 2 cups chicken stock or bouillon
  • 1 cup coconut milk
  • ½ cup red lentils
  • 2-3 Tbsp oil
  • 1-2 tsp honey
  • Salt to taste


  1. Cook the lentils in water till pulpy (a thick soup like consistency is reached). Add more water if needed. Keep aside.
  2. In a sauce pan sauté onions in oil till it sweats.
  3. Add tomato puree and cook till aromatic. Puree in a blender with a little water. Return to pot.
  4. Add lamb, “Sybil’s Goa Curry Paste”, 2 cups chicken stock, yoghurt, salt and honey.
  5. Bring to boil on high and then simmer on medium-low for 30 min.
  6. Add cooked lentils cook for 15-20 min and desired consistency is reached. You may need to add more water during this step.
  7. Serve with rice or flat bread


Eggplant, carrots, potatoes and/or peas can be added at step 6.