Lamb Dhansak

Ingredients

• 600g lamb shoulder, cut into chunks
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup masoor dal (red lentils)
• 1/4 cup chana dal (split chickpeas)
• 1 eggplant, diced
• 1 cup chopped pumpkin or squash
• 1 cup chopped spinach
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp dhansak masala (or a mix of cumin, coriander and garam masala)
• 2 tbsp tamarind pulp, soaked in 1/4 cup warm water and strained
• 1 tbsp jaggery or brown sugar
• 3 tbsp vegetable oil
• 3 cups water
• Salt to taste
• Fried onions, for garnish

Before you cook

• Rinse the toor dal, masoor dal and chana dal together until the water runs clear.
• Cut the lamb into chunks.
• Dice the eggplant and chop the pumpkin and spinach.
• Mince the garlic and grate the ginger.
• Soak the tamarind pulp in warm water, then strain and reserve the liquid.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onions and cook until golden, about 8 minutes.
3. Add the garlic and ginger and stir for 1 minute.
4. Add the lamb and brown it on all sides, about 8 minutes.
5. Stir in the dhansak masala and cook for 1 minute.
6. Add the rinsed lentils, eggplant, pumpkin and water.
7. Bring to a boil, then reduce the heat to low and cover.
8. Simmer for 50 minutes, stirring occasionally, until the lentils and lamb are both very tender.
9. Add the spinach and simmer uncovered for 5 minutes, until wilted.
10. Blend or mash the stew directly in the pot until mostly smooth but still a little chunky.
11. Stir in the tamarind liquid and jaggery.
12. Simmer for 10 more minutes to let the flavors meld.
13. Season with salt.
14. Top with fried onions and serve with caramelized brown rice.