Lamb dhansak

Introduction :

Dhansak can be cooked with lamb or chicken. A rich mixture of meat and lentils smothered with a rich gravy

Ingredients :

50 gm lamb (cleaned & washed)
100gm toovar (pigeon pea) washed
75 gm masoor dal washed
30 gm ghee
150 gm chopped onion
2tbsp ginger garlic paste
100gm red pumpkin peeled & diced
100 gm brinjal peeled & diced
100 gm potatoes diced
50 gm sweet potatoes diced
30 gm fenugreek leaves chopped/spinach
30 gm coriander leaves chopped
200gm tomatoes chopped
8 pepper corn
2-3 green chilli chopped
1tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania powder
1.5litres water
30 gm tamarind pulp

Dhansak masala (grind to paste) :
2 garlic
60 gm ginger
6 nos kashmiri dry chilli
1tsp cumin
1 tsp coriander
1stick cinnamon stick
2 cardamom
3 cloves

For garnishing :
1 brown onion slices
10 gm chopped coriander
2 slit green chilli


Heat 50 gm ghee in cooker, add chopped onions and saute.
Add ginger and garlic paste saute over slow heat for 2 minutes.
Add lamb and cook for 10 minute, then add both dals and vegetables dices.
Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
Add around 1 1/2 litre of water and pressure-cook till one whistle.
Then simmer and again cook for 15 min or till lamb is done.
Open the cooker & remove lamb pieces keep aside.
Strain the vegetables & dal
In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
Add strained dal, lamb pieces and tamarind pulp.
Cook for 5 min or correct consistency
Garnish with coriander leaves, slit green chilli and brown sliced onions.

Serve hot.