Dhansak : Lamb

Ingredients :

javascript:void(0)
• 50 gm lamb (cleaned & washed)
• 100gm toovar 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

Directions to Prepare :

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.