Dhan Sakh Recipe
Ingredients
| 1 kg breast, leg, shoulder, neck or loin of lamb or any mixture of these cuts, cut into 1 inch pieces | ||
| Pigeon peas | 1 Cup (16 tbs) (For the. sakh mixture:) | |
| Green beans | 3/4 Cup (16 tbs) (For the. sakh mixture:) | |
| Lentils | 3/4 Cup (16 tbs) (For the. sakh mixture:) | |
| Bengal Gram | 3/4 Cup (16 tbs) (For the. sakh mixture:) | |
| Beans | 3/4 Cup (16 tbs) (For the. sakh mixture:) | |
| Black beans | 2 Tablespoon (For the. sakh mixture:) | |
| Turmeric powder | 1 Teaspoon (For the. sakh mixture:) | |
| Chilli powder | 1 Teaspoon (For the. sakh mixture:) | |
| Cumin powder | 1 Tablespoon (For the. sakh mixture:) | |
| Coriander powder | 2 Tablespoon (For the. sakh mixture:) | |
| 2 tbsp dhan sakh masala powder | ||
| Salt | To Taste (For the. sakh mixture:) | |
| 50 g ghee or fat from kidney | ||
| Potatoes | 2 (Chop for dal mixture:) | |
| Tomatoes | 2 (Chop for dal mixture:) | |
| 4-6 green chillies seeded | ||
| Coriander leaves | 2 Tablespoon (Chop for dal mixture:) | |
| Mint leaves | 1 Tablespoon (Chop for dal mixture:) | |
| 200 g ripe pumpkin, peeled | ||
| Marrow | 200 Gram, peeled (Chop for dal mixture:) | |
| 1 medium-sized aubergine | ||
| 8 bunches of the small variety of fenugreek leaves, or 1/4 bunch of the larger variety | ||
| 4-6 green garlic with leaves (if available) | ||
| 2-3 spring onions with leaves | ||
| Ginger | 2 Inch (Chop for dal mixture:) | |
| 1 pod garlic | ||
| Onions | 3 Large, sliced (Spices (1):) | |
| Cinnamon | 1 Inch (Spices (1):) | |
| Cloves | 6 , broken (Spices (1):) | |
| Cardamom | 6 , peeled (Spices (1):) | |
| Star anise | 2 (Spices (1):) | |
| Turmeric powder | 1 Teaspoon (Mix together to form a thick paste:) | |
| Chilli powder to taste | ||
| Cumin powder | 1 Tablespoon (Mix together to form a thick paste:) | |
| Coriander powder | 2 Tablespoon (Mix together to form a thick paste:) | |
| 2 tbsp dhan sakh masala | ||
| Ginger paste | 1 Tablespoon (Mix together to form a thick paste:) | |
| Garlic paste | 1 Tablespoon (Mix together to form a thick paste:) | |
| 1 tbsp sambhar masala powder (optional) | ||
| Tomatoes | 3 (Chop very finely:) | |
| 1 tbsp coriander" leaves | ||
| Mint leaves | 3 (Chop very finely:) | |
| Curry leaves strip | 4 (Chop very finely:) | |
| 4 bunches of the small variety of fenugreek leaves, or 3 tbsp of the larger variety | ||
| Tamarind the size of a large lime, soaked in 1/2 cup water with 1 tbsp jaggery | ||
| Juice of 1-2 limes | ||
Directions
Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Wash dais well and mix with meat and chopped ingredients for dal mixture and meat.
Put into a pan with water to cover by one inch.
Bring to boil and reduce heat.
Simmer till meat is tender.
Remove meat from mixture and strain mixture through colander.
Put meat back into the coarse puree.
Heat ghee in a large pan and fry spices (1) till onions are brown.
Add spices (2) and fry for 1-2 minutes, adding a little water if required.
Add chopped ingredients and saute for 1-2 minutes.
Add dal mixture, and mix well to incorporate all ingredients.
Simmer on low heat for 10-15 minutes, adding a little water if too thick.
Mix ingredients for doru, strain and add to dal mixture.
Serve with brown rice (dhan), kababs and gor amli nu kachumbar.
Squeeze out water to remove bitterness from leaves.
Wash dais well and mix with meat and chopped ingredients for dal mixture and meat.
Put into a pan with water to cover by one inch.
Bring to boil and reduce heat.
Simmer till meat is tender.
Remove meat from mixture and strain mixture through colander.
Put meat back into the coarse puree.
Heat ghee in a large pan and fry spices (1) till onions are brown.
Add spices (2) and fry for 1-2 minutes, adding a little water if required.
Add chopped ingredients and saute for 1-2 minutes.
Add dal mixture, and mix well to incorporate all ingredients.
Simmer on low heat for 10-15 minutes, adding a little water if too thick.
Mix ingredients for doru, strain and add to dal mixture.
Serve with brown rice (dhan), kababs and gor amli nu kachumbar.
Chef
