Mutton Dhansak

Try Monisha Bharadwaj's hearty mutton and lentil curry, which makes use of Indian gourd and red pumpkin
By Monisha Bharadwaj
Mutton Dhansak
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

  • 2 large onions, chopped finely
  • 150 g tomatoes, chopped
  • 150 g bottle gourd, or squash, finely chopped
  • 4 tbsp chopped red pumpkin
  • 4 tbsp chopped fenugreek leaves
  • 6 tbsp chopped coriander leaves
  • 6 tbsp chopped mint leaves
  • 150 g splityellow lentils, (toor dal)
  • 300 g mutton, trimmed and cubed
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp sugar
  • 450 ml water
  • 4 tbsp distilled vinegar
  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • salt

Method

1. Tip the onions, tomatoes, gourd (or squash), pumpkin, fenugreek, coriander, mint, lentils, lamb, turmeric, chilli, sugar and water in a large heavy saucepan. Cook until the lamb and lentils are tender - about 1 hour.

2. Mash the vegetables and lentils with a wooden spoon, taking care not to break the meat.

3. Add the vinegar and stir.

4. In a small frying pan, heat the oil. Fry the cumin seeds over a low heat, until they take on a nutty aroma - about 2 minutes. Scatter the cumin over the curry.

5. Simmer for a further 5 minutes and serve hot with brown rice.

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