Mutton Dhansak Recipe

Parsi cuisine is synonymous with mawas, mawis and a lot of bun and maska. But seriously, the Dadar Parsi Colony is home to much more than that. Authentic Parsi cuisine is what you get in SodaBottleOpenerWala with a few more spoons of rice, kachumber (an onion-cucumber salad) and ras (curry).

Adding to this delicious spread is a lightly gravy-ed mutton dhansak. The dish can be made of both mutton and chicken and is traditionally eaten with rice, raita, pickles and papad. Here we’ll see how the uber scrumptious mutton dhansak is prepared.

Print Recipe

Dhaasu Dhansak

A Parsi style mutton gravy preparation.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Passive Time

80 minutes

Servings

MetricUS Imperial

Ingredients

• 1 kg Boneless Mutton 1 x 1 inch cubes
• 4 mutton shank
• 200 g whole garam masala
• 2 tbsp Ginger paste
• 2 tbsp garlic paste
• 50 g peeled garlic
• 2 tbsp red chili powder
• 1 tbsp crushed chili
• 1 tbsp turmeric
• kg ½Onions
• 1 kg tomatoes
• 1 kg yoghurt
• 30 g green chili
• 1 cup Desi Ghee
• 1 cup cooking oil
• 10 g red chili whole dry
• 1 tbsp baking soda
• channa dal soaked over night
• 5-6 Cloves

Course Main Dish Passive Time 80 minutes Servings MetricUS Imperial Ingredients 1 kg Boneless Mutton 1 x 1 inch cubes 4 mutton shank 200 g whole garam masala 2 tbsp Ginger paste 2 tbsp garlic paste 50 g peeled garlic 2 tbsp red chili powder 1 tbsp crushed chili 1 tbsp turmeric kg ½Onions 1 kg tomatoes 1 kg yoghurt 30 g green chili 1 cup Desi Ghee 1 cup cooking oil 10 g red chili whole dry 1 tbsp baking soda channa dal soaked over night 5-6 Cloves

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Add washed mutton cubes and shanks in a pot.
2. Mix in water and whole garam masala, ginger and garlic paste, and onion. Cook till half done.
3. Add ghee and, red chili, spices, turmeric, oil or ghee and cook till ghee comes on top
4. Add baking soda to the channa dal and soak it in water.
5. Now add the channa dal and moong dal.
6. Stir in tomato and yoghurt.
7. Finish with tadka of clove, ghee and garlic.