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22 November 2013,14:24 by
Ponmathi Srilekha.S

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LAMB DHANSAK

Serves :
3

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

Preparation Method :

  • Soak the toovar dal and masoor dal in water for 30 minutes. And then, Drain out the water and keep aside.
  • Heat oil in a pan and add onions, roast on a slow flame. Add the ginger and garlic and stir for 3 minutes.
  • Add the cubed lamb to the pan cook, until the meat is lightly browned on all sides.
  • Add the pepper, red chilli, green chilli, turmeric and chilli powder, stir well.
  • Add the soaked toovar dal and masoor dal. Mix well.
  • Add the carrot, beans, peas and potato to the pan, along with the salt and water. Bring to the boil and cook for 10 minutes.
  • Add the tomatoes, methi and mint leaves and stir well.
  • Cover and cook over a slow flame until the mutton is cooked. (Will take 45 minutes or seven whistles in pressure cooker).
  • Once the meat is cooked, turn off the flame.
  • Open the pressure cooker, mix the dhansaak masala and tamarind paste, and blend until mixture smooth. If need add more water.
  • Sprinkle on the fresh coriander and cook for a further 5 minutes.

INGREDIENTS

  • 50 grams toovar dal
  • 50 grams masoor dal 
  • 1 large sized onion, sliced
  • 1 inch ginger, chopped
  • 6 garlic cloves, chopped
  • 500 grams lamb, cut into cubes
  • 1 teaspoon black pepper
  • 2 green chillies, slit and seeded 
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder 
  • 100 grams Carrot, diced
  • 50 grams beans, sliced 
  • 150 grams potato, diced
  • 50 grams peas
  • 50 ml IDHAYAM Sesame oil
  • Salt to taste 
  • 100 grams fresh methi leaves, chopped 
  • 50 grams fresh mint leaves, chopped
  • 50 grams tomatoes, chopped
  • 2 tablespoons dhansaak masala
  • 2 tablespoons tamarind paste 
  • 2 tablespoon coriander leaves, chopped

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