Ingredients with Measurements:
- 1 lb lamb, cut into cubes
- 1 cup red lentils
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp vegetable oil
- 2 tbsp dhansak masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 4 cups water
- 1 cup chopped spinach
- 1 lemon, juiced
Special equipment needed:
- Pressure cooker or large pot
Step-by-step instructions:
1. Heat the oil in a pressure cooker or large pot over medium-high heat.
2. Add the onions, garlic, and ginger and sauté until the onions are translucent.
3. Add the lamb and cook until browned on all sides.
4. Add the dhansak masala, turmeric, cumin, coriander, garam masala, and salt. Stir to combine.
5. Add the lentils and water and stir to combine.
6. Close the pressure cooker and cook on high pressure for 20 minutes. If using a pot, bring to a boil, then reduce heat to low and simmer for 45 minutes.
7. Release the pressure from the pressure cooker and open the lid. If using a pot, check that the lentils are cooked and the lamb is tender.
8. Add the spinach and lemon juice and stir to combine.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes (pressure cooker) or 45 minutes (pot)
Temperature:
Medium-high heat for sautéing and boiling, high pressure for pressure cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 14g
Carbohydrates: 35g
Protein: 32g
Fiber: 12g
Substitutions for ingredients:
- Chicken or beef can be substituted for lamb
- Yellow or green lentils can be substituted for red lentils
- Fresh spinach can be substituted for frozen spinach
Variations:
- Add diced potatoes or carrots for extra vegetables
- Use a different type of curry powder or spice blend for a different flavor
- Add coconut milk for a creamier texture
Tips and tricks:
- Use a pressure cooker for faster cooking time
- Soak lentils in water for 30 minutes before cooking to reduce cooking time
- Adjust the amount of spice to your liking
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Cucumber raita
- Garlic naan bread
- Basmati rice
Troubleshooting advice:
- If the lentils are not cooked through, add more water and continue cooking until tender.
- If the lamb is tough, cook for longer until tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Dhansak is a popular Indian dish that originated in the Parsi community in India. It is a combination of Persian and Indian flavors.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Spicy, Savory, Tangy, Aromatic, Rich, spicy, tangy, savory, complex, hearty, aromatic