From mightymidget69@hotmail.com Wed Nov 21 16:30:04 2001 Date: 9 Nov 2001 23:54:41 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Re: Dhansak Mutton Dhansak Ingredients 500g Mutton or lamb cubed 100g Toor dhal 100g Masoor dhal 100g ghee 200g Red onions 10g chopped ginger 10g chopped garlic 10g chopped green chillies 50g Potatoes 100g Aubergines 300g tomatoes 1 teaspoon turmeric 1 teaspoon salt Half a teaspoon ground black pepper 10g dried red chillies 1 teaspoon cumin seeds 1 tablespoon coriander seeds Half a teaspoon cardamom seeds out of the pods Method Heat all but 1 tablespoon of the ghee; fry the onions until they are light brown. Add the ginger and garlic and fry for another few minutes. Add the chopped green chillies, potato, aubergine tomatoes and the dhals. Add the meat, turmeric, salt, pepper and enough water to cover. Cook till the meat is very tender adding more water if required. Dry roast all the whole spices and dried red chillies; grind them to a powder. Remove the cooked mutton from the lentil mixture. In a food processor, blend the lentil mixture until it is almost smooth. Heat the reserved tablespoon of ghee and add the powdered spices, stir-fry for 1 minute and then add the cooked mutton, stir to coat with the spice mixture and then add the processed lentil mix. Simmer gently for a few more minutes adding more water if the sauce becomes too thick. Keep covered until ready to serve. Serve with Basmati rice.