Mutton Dhansak Recipe – Lamb Dhansak Curry. An immensely popular lamb curry recipe among the Parsi community.
Though I am not very familiar with the Parsi cuisine, the Lamb Dhansak Recipe – Mutton Dhansak recipe has to be one which even a non-Parsi knows pretty well. It is the most famous Parsi recipe to me.
Made with spices, veggies and dal, this Lamb Dhansak Recipe – Mutton Dhansak recipe is simply something which is unlike any other mutton curry, you should certainly try this out some day. You can serve it with plain rice or with roti. Although it is traditionally served along with brown rice, I love the chapati / roti combo with this dish.
This version is just my understanding of what was told hurriedly over the phone by a friend. Please feel free to comment what is your version of it. The original Lamb Dhansak Recipe – Mutton dhansak recipe calls for pumpkin too, but as I didn’t have it with me, I have omitted it and made without it.
Although the list looks long, it is pretty easy to gather together with the spices right in your kitchen. You can even try making the veg version of it with the same method or subsitute chicken or paneer instead of lamb meat. The flavors are little spicy but you can adjust it by adding or reducing the amount of chili in it.
For more mutton recipes try Achar Gosht Recipe-achar gosht masala Gosht Korma-Mutton or Lamb Korma Restaurant Style Mutton Handi recipe-how to make mutton handi Mutton Masala Recipe-How to make Mutton Masala Curry
Let’s get started with the Lamb Dhansak Recipe-Mutton dhansak Curry
Lamb Dhansak Recipe-Mutton dhansak Curry
- 500 gms lamb / mutton cleaned and cut into small pieces
- 3 tbsp toor dal
- 3 tbsp masoor dal
- 3 tbsp ghee / oil
- 3- 4 cardamom
- 3 -4 cloves
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 2-3 whole dry red chili
- 1/2 tsp kasuri methi
- 1 tsp coriander seeds
- 2 bay leaves
- 1 inch stick of cinnamon
- 2- 3 green chilies
- 2 onions finely sliced
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 3 to matoes finely chopped
- 2 potatoes peeled and diced
- 2 brinjals diced
- 1/4 tamarind juice
- salt to taste
- coriander leaves / cilantro
- Wash and soak toor dal and masoor dal for half an hour in water.
- Heat 1 tsp oil in a pan and saute cardamom, cloves, cumin seeds, black peppercorns, cinnamon, green chilies, coriander seeds, bay leaves, whole dry red chili and kasuri methi till an aroma starts emanating. After it cools down, grind it into a fine paste and set aside.
- Heat the ghee in a pan and add onions and fry till golden brown in color. Add ginger and garlic paste and sauté for three to four minutes.
- Now add mutton pieces and continue to fry for five to ten minutes till the mutton pieces are lightly browned. Add turmeric powder and red chilli powder and mix.
- Add toor dal and masoor dal, and give it a stir. Now mix in the brinjal, potato and tomatoes, cover and cook till the mutton is done. Or alternatively use a pressure cooker to make the cooking faster.
- Remove mutton pieces and add the ground masala. Mix and add tamarind juice. Mash this mixture in a blender. Now add mutton pieces and adjust the consistency by adding water.
- Sprinkle coriander leaves and cook for a further five minutes.
- Serve hot.
Until next time,
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