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Lamb Dhansagh

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, E
MineralsCopper, Natrium, Chromium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 Lamb

  2. 50 Bengal gram - (chana dal)

  3. 50 Split gram - (tuwar dal)

  4. 50 Green gram - (moong dal)

  5. 100 Potatoes

  6. 100 Carrots

  7. 50 Beans

  8. 100 Eggplants

  9. 5 Methi leaves - (fenugreek)

  10. 10 Spinach

  11. 6 Green chiles

  12. 100 Onions

  13. 100 Tomatoes

  14. 3 teaspoons 15ml Ginger-garlic paste

  15. For Preparing Dhansagh Masala

  16. 10 Pineapple flowers

  17. 10 Garam masala

  18. 1/4 Nutmeg

  19. 3 teaspoons 15ml Chile powder

  20. 1/4 teaspoon 1 1/3ml Turmeric

  21. 100 Oil

  22. Salt to taste

Instructions Jump to Ingredients ↑

  1. Mix all the dals, vegetables with half lamb and pressure cook for few minutes. Blend all of them to a fine paste with salt, spinach and green chiles. Boil the remaining half of the lamb and keep aside. Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic paste, dhansagh masala powder for 2-3 minutes. Then add chopped tomatoes, lamb pieces, dal-vegetable mix and cook for another 10-15 minutes. Serve with brown rice or chapathis.

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