Mutton Dhansak

INGREDIENTS

• 600g Mutton Shoulder
• 200g Split Pigeon Pea
• 100g Red Lentil
• 100g Yellow Split Pea
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 tsp Turmeric
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Cinnamon
• 1 Clove
• 1 Cardamom
• 4 tbsp Cooking Oil
• 1200ml Water
• 1 tsp Salt
• 300g White Rice

STEPS

1. 1

   Rinse 200g of split pigeon pea, 100g of red lentil and 100g of yellow split pea until the water runs mostly clear. Soak them together in cold water for 30 minutes, then drain.

   ⏱ 30 min

2. 2

   Heat 4 tbsp of cooking oil in a heavy pot over medium-high heat. Add 600g of mutton shoulder and brown it on all sides for 8 to 10 minutes. Transfer the browned mutton to a clean bowl.

   ⏱ 8 min

3. 3

   Reduce the heat to medium. Add 2 onions (finely sliced) to the same pot and cook for 8 to 10 minutes until deep golden brown. Add 4 cloves of garlic (minced) and 2 tbsp of ginger (grated), then cook for 1 minute.

   ⏱ 10 min

4. 4

   Add 1 tsp of turmeric, 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of cinnamon, 1 clove and 1 cardamom. Stir for 30 seconds, then add 2 tomatoes (chopped) and cook for 5 minutes until softened and glossy.

   ⏱ 6 min

5. 5

   Return the browned mutton to the pot. Add the drained legumes, 1200ml of water and 1 tsp of salt. Bring to a boil, then cover and simmer gently for 90 minutes, stirring occasionally, until the mutton is tender and the legumes have broken down into a thick sauce.

   ⏱ 90 min

6. 6

   While the dhansak simmers, rinse 300g of white rice. Put it in a saucepan with 150 ml water, bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Turn off the heat and rest for 5 minutes, then fluff with a fork.

   ⏱ 20 min

7. 7

   Stir 1 tsp of garam masala into the dhansak and simmer uncovered for 5 minutes, until the sauce is thick and the mutton is tender with no raw centre. Check the seasoning and serve hot with the rice.

   ⏱ 5 min