Lamb Dhansagh

Recipe Ingredients

500		Lamb
50		Bengal gram - (chana dal)
50		Split gram - (tuwar dal)
50		Green gram - (moong dal)
100		Potatoes
100		Carrots
50		Beans
100		Eggplants
5		Methi leaves - (fenugreek)
10		Spinach
6		Green chiles
100		Onions
100		Tomatoes
3 teaspoons	15ml	Ginger-garlic paste
		For Preparing Dhansagh Masala
10		Pineapple flowers
10		Garam masala
1/4		Nutmeg
3 teaspoons	15ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric
100		Oil
		Salt to taste

Recipe Instructions

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.

Source:
The Crepe Book 1975

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