Parsi mutton dhansak

Method

1. 1 Soak toor beans and red lentils for 30 minutes, then simmer them with pumpkin, eggplant, and tomatoes for 25 minutes.
2. 2 Blend the bean and vegetable mixture into a thick, smooth sauce.
3. 3 Marinate the lamb with ginger and garlic, then stir-fry in hot oil for 8 minutes until browned.
4. 4 Add onions, cumin, coriander seeds, chili powder, and garam masala, and sauté for 4 minutes until fragrant.
5. 5 Pour in the bean sauce and tamarind juice, simmer over low heat for 40 minutes until the meat is tender, then sprinkle with fenugreek leaves and coriander.

With an appliance

• Pressure cooker 55 min

  Replace step 1: cook beans and vegetables under high pressure for 7 minutes, then release pressure naturally for 8 minutes to blend the sauce. Replace step 5 with high pressure for 14 minutes, release naturally for 10 minutes, then open the lid and simmer for 5 minutes to thicken the sauce.