COMFORT FOOD: M & S Caterers share their recipe for lamb dhansak.
- 1kg lamb or mutton, cubed
- 1 cup of chana dal
- ¼ cup of masoor dal
- 3 onions
- 1 tomato
- 200ml oil
- 3-4 cinnamon sticks
- 3-4 bay leaves
- 3-4 cardamom pods
- pinch of fenugreek seeds
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1 tbsp of dried fenugreek leaves
- 2 tsp salt
- 1.5 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp mild Kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala
Soak the lentils for at least 2 hours. Finely slice onions and dice tomato. Heat the oil in a saucepan, add the whole spices. Fry spices until the aromas are released, brown the onions. Add minced ginger and garlic. Now seal the meat. Add the ground spices and other ingredients, fry 8-10 minutes. Add salt, tomatoes, washed lentils and enough water to cover. Cook until the meat is tender. Garnish with fresh coriander. Serve with rice, naan or roti.
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