|
Ingredients
|
Quantity
|
|
Lamb
|
500gms
|
|
Bengal gram (chana dal)
|
50gms
|
|
Split gram (tuwar dal)
|
50gms
|
|
Green gram (moong dal)
|
50gms
|
|
Potatoes
|
100gms
|
|
Carrots
|
100gms
|
|
Beans
|
50gms
|
|
Eggplants
|
100gms
|
|
Methi leaves (fenugreek)
|
5 small bunches
|
|
Green chillies
|
6
|
|
Onions
|
100gms
|
|
Tomatoes
|
100gms
|
|
Ginger-garlic paste
|
3 tsp
|
|
For
preparing dhansagh masala:
|
|
|
Pineapple flowers
|
10gms
|
|
Garam masala
|
10gms
|
|
Nutmeg
|
¼ piece
|
|
Chilli powder
|
3 tsp
|
|
Turmeric
|
¼ tsp
|
|
Oil
|
100gms
|
|
Salt
|
to taste
|
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
chillies. 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.
