From steven@grace74.freeserve.co.uk Mon Feb 4 12:06:38 2002 Date: Sat, 2 Feb 2002 10:51:22 -0000 From: Steven Grace Newsgroups: uk.food+drink.indian Subject: Re: Lamb Lamb Dhansak Ingredients 25g chana dhal 25g mung dhal 25g red dhal 750g Lamb chunks 1-teaspoon cumin seeds 1 brown cardamom 2 inches cassia bark Half-teaspoon black mustard seeds 3 finely chopped onions 2 cloves garlic 1 teaspoon salt 400g tin chopped tomatoes 1 medium aubergine, diced 1 large potato, cubed 125g spinach, chopped 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin Quarter teaspoon ground fenugreek Half teaspoon ground chilli Good handful of chopped fresh mint Good handful of chopped fresh coriander Method Wash and soak overnight chana, mung and red dhal (lentils). Next day cook in twice their volume water for 30 minutes. Fry lamb at high temperature for 5-10 minutes to seal and brown. Take out of pan, reserve and keep warm. Fry cumin seeds, cardamom, cassia bark and black mustard seeds in the pan until the seeds start to pop. Add chopped onions and garlic cloves and salt, when golden, add tinned tomatoes and fry for 5 more minutes. Add aubergine, potato and spinach, cooking gently for ten minutes. Add lentils and coarsely mash in pan. Add meat, turmeric, coriander, cumin, fenugreek and chilli. Cook, stirring, for another 40 minutes or until meat is tender. Add chopped fresh mint and coriander, stir and remove from heat, cover for 10 minutes then serve.