Lamb Dhansak

A popular Parsi recipe in which lamb is cooked along with lentil.

Ingredients:

• 1 lb Lamb steaks, cubed
• 1 Cup red lentils
• Quarter cup pineapple juice
• 1Onion, finely chopped
• 2 tsp Curry powder
• 1 tsp Chilli powder
• 1 Cup of curry massalla gravy
• 3 tbsp Mango chutney
• 1 Clove garlic
• 2 Green finger chillies, finely chopped
• 4 tbsp Coriander leaves, roughly chopped
• 5 tbsp Vegetable Oil
• 1 tbsp Whole coriander leaves
• Juice of 1 lemon
• 1 tsp Garam massalla
• Salt to taste

Preparation:

• Bring a pot of water to a boil and add the lentils to it and simmer gently for about 30 to 40 minutes till the lentils are soft and mushy.
• Drain the lentils and make a fine paste of the curry powder and chilli powder along with the lemon juice.
• Fry the onion and 1 chilli in the vegetable oil over the medium flame till golden.
• Add the curry, chilli powder paste, and garam massalla to it and stir in and fry for about 30 seconds.
• Combine the meat pieces with it and seal well on all the sides.
• Add half the Massalla Gravy to it and simmer for about 10 minutes, stirring continuously.
• Add the lentils, salt, mango chutney and pineapple juice to it and simmer for a further 5 minutes, stirring continuously.
• If required, combine more massalla gravy to prevent the curry becoming too thick.
• Now crush in the garlic clove, add the finely chopped coriander leaves and 1 chilli to it and cook for a further minute.
• Add half the lemon juice, stir in and add the remaining lemon juice if required.
• Sprinkle with the whole coriander leaves and serve.