Lamb Dhansak

By Hari Ghotra · 150 min

Ingredients

Instructions

1. Put the three dals, the aubergine, pumpkin, onion and mint into a pan with 1 litre of water and some salt. Bring to the boil and simmer for 20 minutes until cooked through.
2. Heat the oil in a separate pan and fry the diced onions until golden brown, about 20 minutes.
3. Meanwhile, grind the cumin seeds, coriander seeds, cassia bark, cardamom, peppercorns and dried fenugreek leaves to a fine powder.
4. Blend this spice powder with the garlic, ginger and chillies to make a smooth paste.
5. Once the onions are browned, add the spice paste and the turmeric and fry until fragrant.
6. Add the tomatoes and tamarind and stir for five minutes to make a thick masala.
7. Stir in the lamb to coat it. After five minutes, add the cooked lentil and vegetable mixture and simmer on low for 30 to 40 minutes, stirring now and then so it does not catch.
8. When the lamb is tender, taste and adjust the seasoning, then stir in the chopped coriander.

Summarized from Hari Ghotra's video. Watch it for the details.

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