How to make Mutton Dhansak - SK Khazana -
A favourite Sunday meal at most Parsi homes – mutton dhansaak served with brown rice and kachumber
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Dhansaak masala
Cuisine : Parsi
Course : Main Course Mutton
For more recipes related to Mutton Dhansak - SK Khazana checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Lamb Balls with Couscous Keema Kofta Aromatic Lamb Shank Stew Mutton Pepper Roast Kerala Style
Mutton Dhansak - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mutton Dhansak - SK Khazana Recipe
Mutton cut into 2 inch pieces on the bone 500 grams
Dhansaak masala 1 1/2 teaspoons
Split pigeon pea (toor dal) soaked for 20 minutes and drained 1 cup
Split red lentil (masoor dal) soaked for 20 minutes and drained 1/2 cup
Ghee 2 tablespoons
Onion large, sliced 2
Ginger finely chopped 1 tablespoon
Garlic finely chopped 2 tablespoons
Black peppercorns 15-20
Green chillies slit 2-3
Turmeric powder 3/4 teaspoon
Red chilli powder 1 teaspoon
Red pumpkin peeled and cut into 1 inch cubes 150 grams
Potatoes medium, peeled and cut into 2 inch pieces 2
Brinjals small, halved 3
Tomatoes medium, finely chopped 2
Fresh fenugreek leaves (methi) chopped 1/2 cup
Salt to taste
Tamarind pulp 2 teaspoons
Parsi brown rice to serve
Method
Step 1
Heat ghee in a pressure cooker, add onions, mix and sauté for 3-4 minutes. Add ginger and garlic, mix and sauté till the mixture turns golden brown.
Step 2
Add mutton and black peppercorns and sauté on high heat till the mutton turns a light golden brown.
Step 3
Add green chillies, turmeric powder, red chilli powder, split pigeon pea, split red lentil, pumpkin, potatoes and brinjals and mix well.
Step 4
Add tomatoes and fenugreek leaves and mix well. Add salt and 3½ cups water and mix well. Cover and cook under pressure till 6-8 whistles are released.
Step 5
Open the lid of the cooker once the pressure has reduced completely. Take the mutton pieces out and place them in a bowl.
Step 6
Lightly blend the mixture with a hand blender. Place the cooker back on heat and add the mutton pieces and mix well.
Step 7
Add dhansaak masala and tamarind pulp and mix well. Adjust salt and add ½ cup water, mix well and cook till the mixture comes to a boil.
Step 8
Take the cooker off the heat. Transfer the mutton dhansaak in a serving bowland serve hot with with parsi brown rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
