A very delicious and different lamb dhansak recipe from the Parsi Cuisine. Lamb meat cooked along with vegetables in tomato and tamarind based gravy.
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Lamb Dhansak Recipe-Mutton dhansak Curry

A very delicious and different lamb dhansak recipe from the Parsi Cuisine. Lamb meat cooked along with vegetables in tomato and tamarind based gravy.
Course Main
Cuisine Indian
Author Fa's Kitchen

Ingredients

  • 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

Instructions

  • 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.