For the lentil and vegetable stew:
- 100 g toor lentils
- 50 g red masoor lentils
- ½ tsp turmeric powder
- 1 small potato, peeled and diced
- 100 g squash (bottle gourd), diced
- 50 g baby spinach
- 30 g fresh fenugreek leaves
- 2 sprigs dill leaves
- salt
- For the spice powder:
- 2 inch piece cassia bark
- 3 green cardamom
- 3 cloves
- ½ tsp black peppercorns
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ star anise
- 1 tsp fennel seeds
- ¼ tsp fenugreek seeds
- For the lamb curry:
- 60 ml rapeseed oil
- 2 onions, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 500 g diced lamb shoulder (with bone)
- 1 tsp Kashmiri chilli powder
- 1 tbsp tomato paste
- 1 tbsp tamarind paste
- 1 tsp fried garlic flakes
METHOD:
Wash lentils and place in a stewing pot. Add ground turmeric, potato, bottle gourd, spinach, fenugreek and dill. Add 500 ml water, mix well. Bring to a boil and allow to simmer for 1 hour or until the lentils are well cooked and soft. Add salt and allow it to cool. Once cooled, use a hand blender to combine to a smooth puree. Add little water if required.
Lightly toast the spices and grind to a fine powder; set aside.
Heat oil in a large pot, fry onions until golden brown (roughly 20 min). Add ginger, garlic pastes and sauté for a couple of minutes. Add the powdered spices and mix well. Add the lamb and keep mixing on a high heat until the meat is seared well on all sides. Add chilli powder, tomato and tamarind paste, mix well and add 3 cups of water and bring to a boil. Simmer and slow cook the lamb (roughly 45 min) until tender.
Now add the lentil-vegetable puree and cook for further few minutes to combine well.
Serve hot, sprinkled with fried garlic flakes.
Dhansak is traditionally served with brown pulao and tomato kachumber.
