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Lamb Dhansak Cooked By Dave Watson Recipe By Abdul Sadek


Lamb Dhansak in 3 stages.by Abdul Sadek

 

Stage 1 - Dhal

Ingredients


1 cup of red split lentils

1 tsp turmeric powder

1 tsp salt

 

Method


Rinse the dhal in several changes of water.

Add water to a pan along with the lentils. The water should cover the lentils entirely.

Add the turmeric and bring to a boil. Skim off the scum that rises to the surface and turn the heat down to a simmer.

Cook until lentil are done. Top up with water as necessary. Add the salt when cooked and set aside.

 

Stage 2 - Lamb

 

Ingredients


Oil

Whole Spices

1 black cardamom

4 green cardamoms

4 cloves

A couple of bay leaves

2 large onions - sliced

1 tbsp garlic ginger paste

2 chopped tomatoes

Ground Spices:

2 tsp of tumeric powder

2 tsp of cumin powder

1 tbsp of coriander powder

1 tsp of paprika

1 tsp of cayenne pepper

1 tsp chilli powder

1 tsp garam masala

Salt to taste

1kg diced leg lamb

 

 

Method


1. Heat the oil until warmed.

2. Add the whole spices and wait for 30 seconds on a medium heat.

3. Add the garlic ginger paste, then add onions and on a low-medium heat wait until they start browning. Keep stirring from time to time to ensure they don’t burn.

4. Once the onions are browned add the ground spices and salt along with a splash of water to make a paste. Leave on a low heat for 10 minutes and stir. Add the tomatoes.

5. Turn the heat up high and add the meat. Stir and put the lid on.

6. After 3-4 minutes turn the heat to medium and keep stiring for 10 minutes.

7. Add enough water to cover the meat and bring to the boil, then turn the heat to medium.

8. Cook on medium for 20 mins then turn heat down to low and simmer for 2 hours. Until lamb is tender.

 

Stage 3 - Bagar (tempering)

Ingredients:

1 sliced onion

1 garlic bulb chopped

2 Kashmiri chillies

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

1 chopped tomato

 

Method

Heat some oil

Add the Kashmiri chilli.

Fry the garlic and immediately add the onion.

Fry until a deep brown colour.

Add the spices and tomatoes and a splash of water.

Cook until the oil splits.

Finally, add the dhal to the lamb. Now add the bagar and stir through. Check for salt and sprinkle coriander leaves.

 

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