Indian cuisine · Soups & Stews

Dhansak

A Parsi stew of four kinds of lentils with pumpkin, eggplant and lamb, seasoned sweet-and-sour with tamarind.

Ingredients · for 4 servings

• 500 g lamb shoulder
• 250 g mixed lentils (toor, mung, red lentils, chana dal)
• 300 g hokkaido pumpkin
• 1 eggplant
• 2 onions
• 2 tomatoes
• 2 tbsp dhansak masala
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 3 tbsp ghee
• 1/2 bunch cilantro
• Salt

Instructions

1. Rinse the mixed lentils and soak in warm water for 30 min., cut the pumpkin and eggplant into 2 cm cubes.
2. Put the lentils, pumpkin and eggplant on with 1.2 l water and cook for 30 min. until everything is soft, then puree coarsely with a stick blender into a thick soup.
3. Meanwhile, heat ghee in a second pot, fry the diced onions for 8 min. until golden brown, and sear the diced lamb in it on all sides.
4. Fry the dhansak masala for 1 min., add the chopped tomatoes, cover and braise for 45 min. until the lamb is meltingly tender.
5. Pour the lentil puree over the meat, stir in the tamarind paste and brown sugar, and simmer uncovered for 15 min. until the stew is thick and balanced sweet-and-sour.
6. Season with salt, sprinkle with chopped cilantro and serve with brown rice.