Lamb Dhansagh

Course : Curry
Serves: 1
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500 gram lamb
50 grams Bengal gram -- (chana dal)
50 grams split gram -- (tuwar dal)
50 grams green gram -- (moong dal)
100 gram potatoes
100 gram carrots
50 grams beans
100 gram eggplants
5 bunches methi leaves -- (fenugreek)
10 bunches spinach
6 medium green chiles
100 gram onions
100 gram tomatoes
3 teaspoons ginger-garlic paste
---for preparing dhansagh masala---
10 grams pineapple flowers
10 grams garam masala
1/4 piece nutmeg
3 teaspoons chile powder
1/4 teaspoon turmeric
100 gram oil
1 teaspoon salt to taste

Preparation / Directions:

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.

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