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Parsi Dhansak Lamb Stew with Lentils and Fenugreek Gravy
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch pieces
  • 1 cup toor dal
  • 2 tablespoons dried fenugreek leaves
  • 1 large onion, diced
  • 2 tomatoes, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 4 cups water
  • Fresh cilantro, chopped

Instructions
 

  • Rinse the toor dal under cold water until the water runs clear. Set it aside.
  • Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
  • Add the diced onion and cook until it turns soft and lightly golden. Stir in the minced garlic and grated ginger.
  • Add the lamb pieces and cook until they brown on all sides. Stir in the chopped tomatoes along with the ground coriander, turmeric, chili powder, and salt.
  • Pour in the water and add the rinsed toor dal. Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for 45 minutes until the lamb is tender and the lentils have broken down.
  • Stir in the dried fenugreek leaves and garam masala. Simmer uncovered for another 10 minutes to thicken the gravy.
  • Turn off the heat and let the stew rest for 5 minutes. Sprinkle with chopped cilantro before serving.

Notes

Add the fenugreek leaves only at the end of cooking so their flavor stays bright rather than turning bitter. If the gravy thickens too much while simmering, add a splash of water to loosen it. Leftovers taste even better the next day after the spices settle.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups