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DHANSAK(LAMB&LENTIL
CURRY)
This is one of the most
popular dishes among the Parsis, a community whose forefathers have descended
from the Persians.
Lamb (pieces) - 500 gms.
Split red gram - 100 gm.
Bengal green gram - 30gm.
Split Field beans - 20gm.
Split bengal gram - 30gm.
Onions (chopped) - 55 gm.
Redpumpkin(grated)-120gms.
Fenugreek leaves - 5 gm. (chopped)
Potatoes - 120 gm.
Mint - 6 gms.
Coriander leaves - 30 gms.
Green chilies - 6 gm.
Red chilies - 6 gm.
Cumin seeds - 1.5 gm.
Dry coconut - 20 gm.
Ginger/garlic paste -10gm.
Peppercorns - 5 nos.
Turmeric powder - 1.25 gm.
Tomatoes (grated) - 120gm.
Aborigines (chopped)-120gm.
Coriander powder - 3 gm.
Cumin Powder - 3 gm.
Garam-masala - 5 gm.
Dhansak masala - 6 gm.
(contains :)
(1/2 tspn garam masala powder
1/4 tspn. star anise powder
1/4 tspn. nutmeg powder)
Oil - 45 ml.
Salt to taste .
Rub 1/3 of the ginger/garlic paste and salt on lamb. Heat oil in a pan and fry lamb pieces till brown. Remove, add 2 cups water and pressure cook. Remove and set aside. Wash lentils thoroughly, drain well. Add fenugreek leaves, mint leaves, red pumpkin, aborigines, half the onion, another 1/3 of the ginger/garlic paste and turmeric and pressure cook till soft. Remove and blend to smooth consistency. Heat oil in a large pan and brown remaining onions.
Grind coconut and add to pan, stir well and cook for a minute. Add remaining ginger/garlic paste and allow to simmer for a minute. Add dhansak masala, garam-masala, cumin powder and pepper powder, stir well and allow to cook for a minute. Add tomatoes and cook till soft.Add lentil mixture and lamb to the masala in the pan. Add salt to taste and 1/2 cup of water, so that all the ingredients blend together.
Serve hot with plain or brown rice.
Time taken -- 1 1/2 hrs.
Serves -- 6.
