Serves 4 as Main Dish.
This is a hearty Parsi dish with black lentils usually served with roti or basmati rice. Recipe adapted from Jehroo Mehta and Silloo Panthaky.
- 1 T fresh ground ginger
- 1 lb lamb or goat
- 1 c black lentils
- 3 menium onions
- 8 cloves garlic
- 3 dried chilies
- 2 green chilies
- 1 tsp cumin seeds
- 3 T cilantro
- 1 tsp turmeric powder
- 2 tsp dhansak masala
- 12 cloves garlic finely sliced
- 1 tsp pepper
- 2 T oil or ghee
- 1 T vinegar
- 2 tsp sugar
- 1 tsp salt
Cut meat into 1" cubes.
Make a paste with the 8 garlic cloves, ginger, dried chilies, cumin seeds and coriander.
Fry onions until brown. Remove excess oil and 1/3rd onion and set aside.
To the onion pan, add paste made above and cook for 2 minutes adding a little water to prevent it from sticking.
Add the tumeric and dhansak powder and cook for another minute.
Add meat and cook until the water from the meat has evaporated.
Drain soaked lentils and add to the meat. Add 6 cups water, salt and mix well. Bring to a boil and then simmer covered until cooked. You can use a pressure cooker.
Add vinegar and sugar and simmer for 3-4 more minutes.
Heat the oil or ghee in a frying pan and fry the 12 sliced garlic cloves until deep gold. Stir in reserved fried onions and pour over masoor and meat before serving.
( RG2162 )