Gosht Nu Dhansak
The Parsi Mutton with Lentils
Val Dal 50 gms.
Toor Dal 50 gms.
Moong Dal 50 gms.
Masoor Dal 50 gms.
Mutton Cubes 500 gms.
Pumpkin Red 50 gms.
Brinjals 20 gms.
Pumpkin White 50 gms.
Carrots 20 gms.
Onions 20 gms.
Methi/spinach 30 gms.
Oil 20 ml
Sliced Onion 50 gms.
Red Dry Chilli 8 nos.
Roasted Cumin ½ tsp.
Roasted Coriander ½ tsp.
Cinnamon 1pc.
Cloves 6 nos.
PepperCorn 6 nos.
Ginger 10 gms.
Garlic 8 cloves
Samber pdr. 1tbsp.
Turmeric pdr. ½ tsp.
Chopped Tomatoes 2 nos.
Coriander Leaves 2tbsp.
Jaggary 1 tbsp.
Salt 2tbsp.
- Mix together the dals,mutton cubes and chopped vegetables and bring to boil in double the quantity of water.
- Simmer till the meat is cooked and the dals are mashed When ready, separate the meat from the dal.
- Heat oil fry the onions until brown.
- Add the ground masalas and fry.
- Add tomatoes, coriander jaggery and salt and cook on low fire for 5 min.
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