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Lamb Curry with Haricot Beans

Course: Side Dish
Cuisine: Modern Indian


Dhansak Masala:

  • 100 g dry coriander seeds
  • 50 g fenugreek seeds
  • 50 g mustard seeds
  • 50 g cumin seeds
  • 50 g dried bay leaves
  • 20 gms cardamom
  • 20 gms cloves
  • 1 large cinnamon bark

To make the curry:

  • 800 gms lamb shank meat boneless; cut into bite sized pieces
  • 3-4 tbsp oil
  • 2 large onions; finely chopped
  • 1 tsp cumin seeds
  • 3 medium garlic cloves; grated
  • 1 inch ginger root; grated
  • 2 large tomatoes; finely chopped
  • ¾ ths cup haricot beans washed and soaked overnight
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 2 tbsp dhansak masala
  • Salt to season
  • ½ cup milk
  • Fresh coriander leaves; for garnish


  • To prepare the spice blend, dry roast the whole spices on a hot tawa/flat pan till aromatic (take care not to burn). Cool slightly and then blend into a powder. Store in an airtight container.
  • Heat oil in a large deep bottom pot.
  • Add the cumin seeds and allow to splutter and then add the garlic and ginger. Sauté till the rawness has disappeared and then add the onions.
  • Sauté for 2-3 minutes till the onions have softened and lightly browned at the edges. Then add the tomatoes and cook till the tomatoes are broken down and mushy.
  • Add the chilli, coriander and dhansak masala; mix well to combine.
  • Add the haricot beans and lamb pieces. Add 3 cups water, season with salt and mix well.
  • Bring to boil and then lower heat; cook covered on low heat till the lamb is just about done.
  • If you prefer more gravy, add more water or if you prefer thicker gravy, increase heat and reduce the gravy.
  • Finally add milk, mix well and adjust seasoning.
  • Garnish with fresh coriander leaves
  • Serve warm.


Adding the milk lends creaminess to the gravy, a much better alternative to adding cream or yoghurt. It is optional and can be skipped.
Any cut of lamb can be used but boneless is best for a recipe like this.