Dhansak

Name: Dhansak
Prep time: 1 h 50 min
Cook time: 1 h 25 min
Total time: 3 h 15 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 50 g/2 oz Tamarind pulp; 2 Whole Red Chillies; 3 g/1 tsp Cumin seeds; 30 g/½ cup Coriander; 20 g/4 tsp Dhamak Masala*; 50 g/2 oz Potatoes; 10 g/1 Tbs Garlic; 100 g/3½ oz Red Pumpkin; 100 g/3½ oz Brinjals; 5 g/1 tsp Red Chilli powder; 300 g/1⅓ cups Tomatoes; Salt; 3 g/1 tsp Turmeric; 60 g/3 Slices Bread; 30 ml/2 Tbs Worcester Sauce; 150 g/1½ cups Breadcrumbs; 1 Egg; 400 g/2 cups Basmati Rice; Ghee to deep fry; 120 g/¾ cup Onions; 100 g/½ cup Ghee; 90 cup Onions; 300 g/⅔ lb Lamb Mince; 15 g/2½ tsp Ginger-Garlic paste; 15 g/2½ tsp Ginger-Garlic paste; 15 g/¼ cup Coriander; 2 g/⅓ tsp Turmeric; 4 Green Chillies; 10 g/2 Tbs Mint; 2 sticks Cinnamon (1-inch)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

The Parsi ‘National’ dish, this mutton, lentil and vegetable potpourri, served with brown rice, is essentially a lunch—time delicacy consumed with a pint of lager.

Ingredients

The Dhansak

750 g/1⅔ lb Leg of Spring Lamb
100 g/½

Asia
India
Main course
Lunch

Method

Preparation

THE LAMB: Clean and cut into 1-inch chunks.

THE LENTILS: Pick, wash in running water and soak the dals together for 30 minutes. Drain.

THE VEGETABLES: Peel, wash and slice onions. Scrape, wash and chop ginger. Peel and chop garlic. Peel, wash and cut potatoes into cubes. Remove stems, wash and cut brinjals into cubes. Imme