Mutton Dhansak

Mutton Dhansak, a popular and lip-smacking dish is a favourite amongst the Parsi community. Elements of Persian and Gujarati cuisine are beautifully incorporated in preparing this dish. It is prepared by cooking mutton with a mixture of vegetables and four lentils (tur dal, chowli, val dal and masoor dal). Caramelised brown rice prepared by cooking rice in caramel water for a typical aroma and taste, compliments best with this delicacy.

Owing to its long preparation time and being a bit heavy to digest, this dish is generally prepared on Sundays in Parsi homes. It is also prepared on the 4th day after the death of a close person as for first 3 days no meat is consumed. Dhansak is used to break this period of abstinence, thus it is usually prepared on any day except for festivals and other auspicious occasions.

Serves: 4

Preparation Time: 1 hour

Ingredients

• 500 gm (1 lb 2 oz) lamb

• 100 gm ( 4 oz) tur dal (yellow lentils)

• 75 gm (3 oz) val dal (dried field beans)

• 100 gm (4 oz) masoor dal (peeled and split black lentils)

• 50 gm (2 oz) chowli (black eyed beans)

• 50 gm (2 oz) onions

• 100 gm (4 oz) red pumpkins

• 150 gm (6 oz) fenugreek leaves

• 6 green chillies

• 2 medium sized brinjals

• 1 teaspoon red chilli powder

• 30 gm (1 oz) mint leaves

• 1 teaspoon cumin seeds

• 1 tablespoon ginger paste

• 8 cloves garlic, ground into paste

• 10 peppercorns

• 1 teaspoon coriander seeds

• ½ teaspoon cloves

• 1 inch stick cinnamon

• 1 ½ teaspoons dhansak masala

• 2 tablespoons oil

• Salt to taste

For the brown rice

• 300 gm (12 oz) rice

• 2 big onions, sliced, for garnish

• 2 tablespoons oil

• 1 teaspoon whole garam masala (cinnamon, cloves, cardamom, peppercorns)

• Salt to taste

Method

1. Wash and cut meat into pieces

2. Cut vegetables into small pieces

3. Chop onions fine

4. Wash the dals and soak them for 10 minutes

5. Roast and grind coriander seeds and cumin seeds

6. In a pan, heat oil, add coriander, cumin, peppercorns, cinnamon, cloves, green chillies; then chopped onions, ginger and garlic pastes, chilli powder and meat, and sauté for 2 minutes.

7. Add dals and vegetables, add 2 cups water, salt, dhansak masala and simmer till the meat is cooked