Lamb dhansak

Name: Lamb dhansak
Prep time: 25 min
Cook time: 25 h 45 min
Total time: 25 h 45 min
Yield: 6 portions
Ingredients: 500 g boneless lamb shoulder; 3 tsp garlic paste; 1 tbsp ginger paste; 2 tsp salt; 100 g toor dal; 50 g mung dal; 50 g chana dal; hot water; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 cinnamon quill; 1 tbsp black peppercorns; 4 cardamom pods; 2 cardamom pods; 2 dried bay leaves; 1 tsp fenugreek seeds; 4 fresh long green chillies; 1 tbsp ghee; 2 - 3 brown onions; ½ tsp ground turmeric; 300 g fresh tomatoes; 1 tbsp tamarind paste; 1 tsp salt; 200 g water; 100 g pumpkin flesh; fresh mint leaves

4.5 14 évaluations

Prép. 25min

Total 25h 45min

6 portions

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
salt
2 tsp
toor dal (see Tips)
100 g
mung dal (see Tips)
50 g
chana dal (see Tips)
50 g
hot water for soaking
cumin seeds
2 tsp
coriander seeds
2 tsp
cinnamon quill
1
black peppercorns
1 tbsp
cardamom pods (green)
4
cardamom pods (black)
2
dried bay leaves
2
fenugreek seeds
1 tsp
fresh long green chillies trimmed and cut into halves, plus extra sliced to serve
4