Mutton Dhansak

A Parsi dish with lamb and lentils

• CuisineIndian
• CategoryLamb
• CourseMains

Ingredients

• 1.5 kgGoat meat
• 1 cupToor Dal
• ½ cupMoong Dal
• ½ cupMasoor Dal
• 300 gmsPumpkin, diced
• 300 gmsOnion, diced
• 250 gmsTomatoes, diced
• 250 gmsEschallots, halved
• 3 tbspGinger, minced
• 3 tbspGarlic, minced
• 1 tbspGreen chillies, chopped


• Dhansak Masala
• 1 tspPeppercorns
• 2 tspCumin
• 6Dried red chillies
• ½ tspTurmeric
• 1 tspFenugreek seeds (Methi)
• 2Brown cardamom
• 6Green cardamom


• Dhansak Rice
• 2 tbspGhee
• 100 gmsOnion, chopped
• 1 tspSugar
• 2 cupsRice

Preparation

1. Roast all ingredients for the Dhansak masala and grind fine


2. Marinate the meat in 2 tbsp each of the ginger and garlic pastes and green chillies
3. Soak the three dals together for about 4 hours
4. Heat oil in a pan and add the chopped onion and fry
5. Add remaining ginger and garlic pastes and fry
6. Add marinated meat, pumpkin, tomatoes and eschallots and fry till meat is no longer pink
7. Add 8 cups of water and soaked dals
8. Bring to a boil and then place in a 160°C oven for 2 hours
9. Remove occasionally and stir and mash any softened vegetables and dals


10. Heat ghee in a pot and fry onion till soft
11. Sprinkle sugar and fry till caramelised
12. Add washed rice and stir till coverd with ghee
13. Add 4 cups of water, bring to boil and then simmer till rice is cooked