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Mutton Dhansak Curry made with MAGGI® Tamarind Sauce

mutton dhansak dish served with rice and naan
mutton dhansak dish served with rice and naan
  • Number of servings
    10

Rich, hearty, and full of depth, Mutton Dhansak Curry is a standout dish that brings together slow-cooked mutton, lentils, and pumpkin in a fragrant, spiced sauce. This classic Parsi-inspired curry is elevated with layers of flavour from black cardamom, fenugreek, and a smooth tomato base, finished with a splash of MAGGI® Tamarind Sauce for a tangy lift that balances the richness of the meat and lentils.  

This mutton dhansak recipe is ideal for relaxed meals, pubs, or contemporary Indian menus, offering comfort and authentic flavour in every spoonful. It's a flexible addition to your offerings, whether you serve it with rice, naan, or as part of a thali. This makes it a great option for pubs and restaurants seeking a unique and satisfying dhansak curry recipe. 

For more globally inspired dishes that improve your menu, explore our Menu Ideas. These are crafted to help chefs confidently innovate using foodservice-ready solutions. This mutton curry recipe means you can serve a classic dish that delights customers with its consistent quality and rich taste.

Ingredients
maggi-tamarind-sauce-front
MAGGI® Authentic Indian Tamarind Sauce
For the mutton marinade:
  • 40g garlic puree
  • 20g ginger puree
  • 1kg mutton shoulder, diced
  • 5g turmeric
  • 1g salt
For the sauce:
  • 30ml vegetable oil
  • 2 black cardamom pods
  • 600g onions, sliced
  • 20g curry powder
  • 3g dried fenugreek leaves
  • 50g tomato puree
  • 400g tinned tomatoes
  • 800ml water
  • 500g pumpkin, diced
  • 100g yellow lentils, soaked
  • 100g red lentils
To finish:
  • 100ml MAGGI® Tamarind Sauce
  • 20ml cider vinegar
  • 10g fresh coriander, chopped
  • 5g fresh mint, chopped
Preparation
  • 1
    Marinate the mutton: Combine garlic puree, ginger puree, turmeric, and salt with diced mutton in a large bowl. Mix thoroughly to coat evenly.
  • 2
    Cover with cling film and refrigerate for minimum 2 hours or overnight.
  • 3
    Prepare the sauce: Heat vegetable oil in a heavy-bottomed saucepan. Add black cardamom pods and allow to crackle for 30 seconds.
  • 4
    Add sliced onions and sweat gently for 20 minutes (avoid browning).
  • 5
    Stir in marinated mutton, curry powder, fenugreek leaves, and tomato puree. Cook for 5 minutes.
  • 6
    Add tinned tomatoes and water. Bring to a simmer, cover, and cook for 2 hours until mutton is tender.
  • 7
    Remove mutton pieces and blend sauce until smooth using an immersion or high-speed blender.
  • 8
    Return sauce to the pan. Add yellow lentils, red lentils, and diced pumpkin. Simmer gently for 20 minutes or until lentils are soft and pumpkin is tender.
  • 9
    Return mutton to the sauce and adjust consistency if needed (add hot water if too thick).
  • 10
    Finish and serve: Stir in MAGGI® Tamarind Sauce, cider vinegar, chopped coriander, and mint.
  • 11
    Remove from heat, portion into serving bowls and serve with rice or naan.
TYPICAL VALUES Per 100gPer serveReference Intake% RI*
Energy

570 kJ

137 kcal

1714 kJ

411 kcal

8400 kJ

2000 kcal

 

21%

Fat7.7g23.2g7033%
of which: saturates2.9g8.8g2044%
Carbohydrate7.7g23.2g2609%
of which: sugars3.8g11.3g9013%
Fibre1.8g5.4g--
Protein8.2g24.6g5049%
Sodium0.27g0.80g2.433%
Salt0.31g0.92g615%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

EnergyFatSaturatesSugarsSalt

1714 kJ

411 kcal

23.2g8.8g11.3g0.92g
21%*33%*44%*13%*15%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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