From mightymidget69@hotmail.com Wed Nov 21 16:30:15 2001 Date: 9 Nov 2001 23:55:39 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Re: Dhansak Beef Dhansak Ingredients 1 kg Diced beef steak 200g masoor dhal (red lentils), soaked and drained 1 litre of water 400 g of diced pumpkin 1 medium sized aubergine, peeled and sliced 2 tablespoons of ghee or sunflower oil 4 crushed cloves of garlic 2 medium sized onions, chopped 5 curry leaves 1 teaspoon ground turmeric 2 teaspoons of ground cumin 2 teaspoons of ground coriander 2 teaspoons of garam masala Method Heat the ghee/oil and fry off the onions and garlic until browned. Add the ground spices and mix well. Then add the aubergine, pumpkin, curry leaves, lentils and water. Bring this mixture to the boil and allow to simmer. Cover and cook for 30 minutes until pumpkin is tender. Once this mixture is cool, blend in a food processor taking care not to blend excessively. This dish should have a nice texture of lentils, but it can turn into the consistency of baby food! Puréeing can be done in batches and then the mixture needs to be placed back into the pan. This creates the saucy liquid in which the beef is cooked. Add the beef, bring to the boil, and simmer for one hour, then remove the cover and simmer for 25 minutes to create tender meat and a thick lentil sauce. Garnish with fresh coriander sprigs.