Photograph of the finished Parsi mutton dhansak

India · Cà ri cừu hầm đậu Dhansak kiểu Parsi

Parsi mutton dhansak

1 hr 15 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 600 g
  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 160 g
  • Photograph of Red lentils Red lentils 80 g
  • Photograph of Pumpkin Pumpkin 160 g
  • Photograph of Eggplant Eggplant 120 g
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 8 g
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Ginger Ginger 16 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Sour tamarind Sour tamarind 32 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Coriander Coriander 16 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking