Appareils et accessoires
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Lamb dhansak
Ingrédients
Lamb and spice paste
-
boneless lamb shoulder cut into pieces (approx. 4 cm)500 g
-
garlic paste (see Tips)3 tsp
-
ginger paste plus 1 tsp extra (see Tips)1 tbsp
-
salt2 tsp
-
toor dal (see Tips)100 g
-
mung dal (see Tips)50 g
-
chana dal (see Tips)50 g
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hot water for soaking
-
cumin seeds2 tsp
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coriander seeds2 tsp
-
cinnamon quill1
-
black peppercorns1 tbsp
-
cardamom pods (green)4
-
cardamom pods (black)2
-
dried bay leaves2
-
fenugreek seeds1 tsp
-
fresh long green chillies trimmed and cut into halves, plus extra sliced to serve4
Masala
-
ghee (see Tips)1 tbsp
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brown onions (approx. 360 g), cut into quarters2 - 3
-
ground turmeric½ tsp
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fresh tomatoes (approx. 3 tomatoes), cut into quarters300 g
-
tamarind paste (see Tips)1 tbsp
-
salt1 tsp
-
water200 g
-
pumpkin flesh cut into pieces (2 cm)100 g
-
fresh mint leaves for garnishing
Niveau
facile
Infos nut. par 1 portion
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