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Lamb Dhansak

 

Lamb dhansak

Servings 4 servings

Ingredients
  

For the lentil and vegetable stew:

  • 100 g toor lentils
  • 50 g red masoor lentils
  • ½ tsp turmeric powder
  • 1 small potato, peeled and diced
  • 100 g squash (bottle gourd), diced
  • 50 g baby spinach
  • 30 g fresh fenugreek leaves
  • 2 sprigs dill leaves
  • salt

For the spice powder:

  • 2 inch piece cassia bark
  • 3 green cardamom
  • 3 cloves
  • ½ tsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ star anise
  • 1 tsp fennel seeds
  • ¼ tsp fenugreek seeds

For the lamb curry:

  • 60 ml rapeseed oil
  • 2 onions, finely sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 500 g diced lamb shoulder(with bone)
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp tomato paste
  • 1 tbsp tamarind paste
  • 1 tsp fried garlic flakes

Instructions
 

  • Wash lentils and place in a stewing pot.
  • Add ground turmeric, potato, bottle gourd, spinach, fenugreek and dill.
  • Add 500 ml water, mix well.
  • Bring to a boil and allow to simmer for 1 hour or until the lentils are well cooked and soft. Add salt and allow it to cool.
  • Once cooled, use a hand blender to combine to a smooth puree.
  • Add little water if required.Lightly toast the spices and grind to a fine powder; set aside.
  • Heat oil in a large pot, fry onions until golden brown (roughly 20 min).
  • Add ginger,garlic pastes and sauté for a couple of minutes.
  • Add the powdered spices and mix well.
  • Add the lamb and keep mixing on a high heat until the meat is seared well on all sides.
  • Add chilli powder, tomato and tamarind paste,mix well and add 3 cups of water and bring to a boil.
  • Simmer and slow cook the lamb (roughly 45 min)until tender.
  • Now add the lentil-vegetable puree and cook for further few minutes to combine well.
  • Serve hot, sprinkled with fried garlic flakes.
  • Dhansak is traditionally served with brown pulaoand tomato kachumber.