Mutton and Lamb



Lamb Dhansak
Lamb – 1 kg, cut into small pieces
Vegetable Oil – 3 tbsp
Onions – 2, finely chopped
Ginger Garlic Paste – 2 tbsp
Dhasak Masala – 2 tbsp
Lentils (Toor Dal) – 1/4 cup, washed
Split Red Gram – 1 cup
Green Gram – 1 cup
Bengal Gram – 1/4 cup
Red Pumpkin – 50 gms, chopped
Aubergine – 1, small, chopped
Tomatoes – 1, small, chopped
Onion – 1, big, chopped
Potato – 1, chopped
Fenugreek Leaves – 2 tbsp, fresh

1. Wash and soak the lentil and the red and green grams separately for 1 hour.
2. Drain and keep aside.
3. Heat the oil in a pan.
4. Saute the onions, ginger garlic paste and the dhansak masala till brown.
5. Pressure cook the lamb, lentil, grams, vegetables, and onion mixture with adequate water till the meat is done.
6. Keep aside to cool.
7. Remove the meat pieces.
8. Mash and strain the remaining mixture and then cook for 5 to 7 minutes.
9. Add the meat and cook till the mixture becomes thick like broth.
10. Serve hot.

image credit: little india

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