Lamb Dhansagh

Serving Size : 1
Ingredients

for prepare Lamb Dhansagh

:

Amount	Measure	Ingredient - Preparation Method
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	small bunc	methi leaves - (fenugreek)
10	small bunc	spinach
6		green chiles
100	gram	onions
100	gram	tomatoes
3	teaspoons	ginger-garlic paste
for preparing dhansagh masala lamb dhansagh
10	grams	pineapple flowers
10	grams	garam masala
1/4	piece	nutmeg
3	teaspoons	chile powder
1/4	teaspoon	turmeric
100	gram	oil

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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