Lamb Dhansak ( Parsi Cuisine )

Dhansak is a popular Indian dish, very popular among the Parsi community and combines elements of Persian and Gujarati cuisine. Dhansak is made traditionally on Sundays in Parsi homes, as it takes a while to make. It is made of lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Among the Parsi community, Dhansak usually contains mutton, in addition to the lentils and gourd or pumpkin. It is rarely made with other meats or as a vegetarian version.

100g red lentils
500g butternut squash , peeled and chopped into chunks
2 onions roughly chopped
400g tin chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom pods , squashed
Oil
Water for cooking
400g lean diced lamb
Thumb-sized piece root ginger , finely chopped
4 garlic cloves , crushed
2-3 green chillies , sliced (take out the seeds if you don't want it too hot)
1 tsp garam masala powder
Small bunch coriander , chopped
Chapatti or steamed basmati rice to serve

Method

Put the lentils, squash, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for about 20 minutes until the lentils are tender.

Put the cumin, coriander and cardamom in a small pan and toast until fragrant. Grind in a pestle and mortar or spice grinder.

Heat 1 tbsp oil in a pan, add the lamb in batches and brown all over.

Scoop out then add the ground spices.

Cook for 2 minutes then stir in the ginger, garlic and chillies.

Cook for a few minutes then add the lamb, lentils and squash and 200ml more water.

Cover and simmer for 1 hour 30 minutes (remove cover for final 30 minutes) or until the lamb is completely tender and sauce thickened.

Stir in the garam masala and coriander and serve with steamed basmati rice or chapatis.