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Dhan Sakh

Ingredients
  Lamb shoulder/Leg / shoulder / neck / loin of lamb / any mixture of these cuts 1 Kilogram, cut into pieces
  Pigeon peas 1 Cup (16 tbs) (Arhar)
  Green beans 3⁄4 Cup (12 tbs) (Moong)
  Lentils 3⁄4 Cup (12 tbs) (Masoor)
  Bengal gram 3⁄4 Cup (12 tbs) (Channa)
  Beans 3⁄4 Cup (12 tbs) (Val)
  Black beans 2 Tablespoon (Urad)
  Turmeric powder 1 Teaspoon
  Chili powder 1 Teaspoon
  Cumin powder 1 Tablespoon
  Coriander powder 2 Tablespoon
  Masala powder 2 Tablespoon
  Salt To Taste
  Ghee/Fat from kidney 50 Gram
  Potatoes 2
  Tomatoes 2
  Green chilies 5 , seeded
  Coriander leaves 2 Tablespoon
  Mint leaves 1 Tablespoon
  Pumpkin 200 Gram, peeled
  Marrow 200 Gram, peeled
  Aubergine 1 Medium
  Fenugreek/1/4 bunch of the larger variety 8 Bunch (800 gm)
  Garlic 6 (With Leaves)
  Spring onions 3
  Garlic pod 1
  Onions 3 Large, sliced
  Cinnamon 1 Inch
  Cloves 6 , broken
  Cardamom 6 , peeled
  Star anise 2
  Chili powder To Taste
  Masala 2 Tablespoon
  Ginger paste 1 Tablespoon
  Garlic paste 1 Tablespoon
  Sambhar masala powder 1 Tablespoon
  Tomatoes 3
  Coriander leaves 1 Tablespoon
  Mint leaves 3
  Curry leaves 4
  Fenugreek leaves/3 tablespoon of the larger variety fenugreek 4 Bunch (400 gm)
  Lime juice 2 Teaspoon
Directions

Mix fenugreek leaves with half tsp salt and leave for twenty minutes.
Squeeze out water to remove bitterness from leaves.
Wash dais well and mix with meat and chopped ingredients for dal mixture and meat.
Put into a pan with water to cover by one inch.
Bring to boil and reduce heat.
Simmer till meat is tender.
Remove meat from mixture and strain mixture through colander.
Put meat back into the coarse puree.
Heat ghee in a large pan and fry spices (1) till onions are brown.
Add spices (2) and fry for 1-2 minutes, adding a little water if required.
Add chopped ingredients and saute for 1-2 minutes.
Add dal mixture, and mix well to incorporate all ingredients.
Simmer on low heat for 10-15 minutes, adding a little water if too thick.
Mix ingredients for doru, strain and add to dal mixture.
Serve with brown rice (dhan), kababs and gor amli nu kachumbar.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Meat
Preparation Time: 
100 Minutes
Cook Time: 
90 Minutes
Ready In: 
190 Minutes
Servings: 
10

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