Preparation:
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 chiles. 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. |