indian receipe by avadh online

	DHANSAK(LAMB&LENTIL CURRY) This is one of the most popular dishes among the Parsis, a community whose forefathers have descended from the Persians.
	INGREDIENT: Lamb (pieces) - 500 gms. Split red gram - 100 gm. Bengal green gram - 30gm. Split Field beans - 20gm. Split bengal gram - 30gm. Onions (chopped) - 55 gm. Redpumpkin(grated)-120gms. Fenugreek leaves - 5 gm. (chopped) Potatoes - 120 gm. Mint - 6 gms. Coriander leaves - 30 gms. Green chilies - 6 gm. Red chilies - 6 gm. Cumin seeds - 1.5 gm. Dry coconut - 20 gm. Ginger/garlic paste -10gm. Peppercorns - 5 nos. Turmeric powder - 1.25 gm. Tomatoes (grated) - 120gm. Aborigines (chopped)-120gm. Coriander powder - 3 gm. Cumin Powder - 3 gm. Garam-masala - 5 gm. Dhansak masala - 6 gm. (contains :) (1/2 tspn garam masala powder 1/4 tspn. star anise powder 1/4 tspn. nutmeg powder) Oil - 45 ml. Salt to taste .			METHOD: Rub 1/3 of the ginger/garlic paste and salt on lamb. Heat oil in a pan and fry lamb pieces till brown. Remove, add 2 cups water and pressure cook. Remove and set aside. Wash lentils thoroughly, drain well. Add fenugreek leaves, mint leaves, red pumpkin, aborigines, half the onion, another 1/3 of the ginger/garlic paste and turmeric and pressure cook till soft. Remove and blend to smooth consistency. Heat oil in a large pan and brown remaining onions. Grind coconut and add to pan, stir well and cook for a minute. Add remaining ginger/garlic paste and allow to simmer for a minute. Add dhansak masala, garam-masala, cumin powder and pepper powder, stir well and allow to cook for a minute. Add tomatoes and cook till soft.Add lentil mixture and lamb to the masala in the pan. Add salt to taste and 1/2 cup of water, so that all the ingredients blend together. Serve hot with plain or brown rice. Time taken -- 1 1/2 hrs. Serves -- 6.

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