Mamaiji's Dhan Sakh Recipe

Lamb Dhansak
submitted by passionIfoodie at ifood.tv

Summary

Preparation Time1 Hr 30 MinCooking Time1 Hr 30 Min
Ready In3 Hr 0 MinHealth IndexAverage
Servings8Cuisine
CourseMethod
DishMain Ingredient

Ingredients

For dal mixture
 Lamb1 Kilogram, cut into 1 inch pieces with the bone
 Arhar dal1 Cup (16 tbs) (Husked Pigeon Peas)
 Moong dal1⁄2 Cup (8 tbs) (Husked Green Beans)
 Masoor dal1⁄4 Cup (4 tbs) (Husked Egyptian Lentils)
 Chana dal1⁄4 Cup (4 tbs) (Husked Bengal Gram)
 Ginger paste2 Tablespoon
 Garlic paste2 Tablespoon
 Salt To Taste
 Green chilies3 , seeded and chopped
 Coriander leaves2 Tablespoon, chopped
 Red pumpkin100 Gram, peeled and chopped (Ripe)
 Aubergine1 Medium, chopped
 Fenugreek leaves6 Bunch (600 gm) (Small Variety / 3 Tablespoon Larger Variety)
 Amaranth leaves100 Gram (Cholai Bhaji)
 Spring onions and tops6 (With Leaves)
For spices
 Onion1 Large, finely chopped
 Turmeric powder1⁄2 Teaspoon
 Red chilies8 , finely ground
 Parsi dhansakh powder2 Tablespoon
 Sambhar powder2 Tablespoon
 Ghee3 Tablespoon (For Frying)
For doru
 Tamarind1 Tablespoon, soaked in 1/2 cup water with 1 tablespoon jaggery (1 Large Lime Sized)
 Water1⁄2 Cup (8 tbs)
 Jaggery1 Tablespoon

Nutrition Facts

Serving size

Calories 597 Calories from Fat 226

% Daily Value*

Total Fat 25 g38.8%

Saturated Fat 12.3 g61.4%

Trans Fat 0 g

Cholesterol 97.6 mg

Sodium 269.9 mg11.2%

Total Carbohydrates 53 g17.5%

Dietary Fiber 11.5 g45.8%

Sugars 11.1 g

Protein 40 g80%

Vitamin A 40% Vitamin C 62.5%

Calcium 18.1% Iron 31.3%

*Based on a 2000 Calorie diet

Directions

Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Rub ginger and garlic paste into meat pieces, place in a pan, add salt and water to cover.
Bring to boil and lower heat.
Simmer till meat is tender and some gravy is left.
Wash dais well and mix with other ingredients for dal mixture.
Put into a pan with water to cover by one inch.
Bring to boil and reduce heat.
Simmer till dal is cooked.
Strain mixture through a colander.
Add meat and gravy.
Heat ghee in a large pan and fry onions till pink.
Add remaining spices and fry for 1-2 minutes, adding a little water if required.
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 and add to dal mixture.
Serve with brown rice, kababs and a kathumbar.
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