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Beef Dhansak


  • Heat the oil in large heavy-bottomed pot and gently saute the onions until coloured. Add the turmeric and curry spices, mix well to toast and then add the beef. Toss until well coated. Then add the tomatoes, stock, lentils, pumpkin, coriander, mint and salt. Mix well and bring to the boil.
  • Turn the heat down and gently simmer for about 1-1¼ hours until the beef is very tender and the lentils and vegies are softened.
  • Serve on a bed of mashed potato or steamed rice.


  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 1 tbsp turmeric
  • 1 tbsp mixed curry spices (or chilli powder)
  • 800 gm lean beef, cubed
  • 3 cans diced tomatoes
  • 4 cups chicken stock
  • 300 gm yellow lentils
  • 1 butternut pumpkin, cubed
  • ½ cup chopped fresh coriander
  • ½ cup chopped fresh mint
  • a good pinch of sea salt
  • white wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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