OK, here goes my first recipe on eGullet: "Quick" Parsee Dhansak (Originally from my aunt Mehroo P) Approx 2 lb lamb shoulder cut into 1.5 inch cubes (I like some marrow bones in there too so I buy some lamb shanks and have them cut it. Halal meat is best, but any young lamb would be fine) 2 Large Onions - finely chopped 3 Tbsp (or to taste) Dhansak Masala (you can buy this at some Indian stores. If not, I believe there are posts on the web that tell you how to make your own) 2 cans campbell's condensed pea soup - YES, you read correct!!! Get the soup without beacon and one that is condensed - it should look like a thick glob of paste coming out of the cans. This replaces the pulse which is usually soaked overnight and I really can't tell the difference in the two. 3 Gloves garlic finely chopped (or 1 tsp Garlic paste) 1 tsp ginger paste (Kosher) Salt to taste Approx 1 cup water Cooking Method: Marinate the lamb with the garlic, ginger, salt and Dhansak masala. Set aside in the fridge for about 1/2 hr. Saute the onions in the oil in a heavy saucepan or pressure cooker until they start to turn golden brown. Keep and eye on the onions when you saute them and add a bit of oil at a time as needed. When the onions are almost done, add the marinated lamb, let it get some color on one side and then stir until all sides of the lamb are seared and the spices have mixed with the onions. Add about 1 cup of water and turn the heat to mid-low. Cover the saucepan if you can (I usually make this in my pressure cooker, so this is when the lid goes on for 20-30 minutes). Once the lamb is cooked as desired (this depends on your taste, stove, cookware, quality of lamb, etc) you should have a fair bit a moisture that the lamb and onions have released in addition to the water you added. Open the cans of condensed pea soup. Just scoop in a bit of the condensed pea soup at a time into the lamb mixture and stir until it dissolves completely (no lumps). You can use a stick blender here if needed, but I usually don't. Sometimes I add the mixture straight from the lamb "stew" into a half emptied soup can, mix it in the can and return to the dish. Anyway, once this is done (it is not as hard is it may appear), continue to simmer the lamb until it becomes tender and the pea soup thicken the gravy. Remember, that this will thicken further once it cools. When the desired consistency is reached, salt to taste and it is ready to eat !! This dish is typically served with Basmati rice, which has been cooked coated with a bit of butter and cinnamon before boiling the rice. It is also accompanied by Kachubar, which is a mixture of diced onions, diced tomatoes, a few sprigs of cilantro, squeeze of lemon, couple splashes or white vinegar and some sugar to cut the egde of the vinegar. On special occasions (i.e. a Sunday for Parsi's), prawn kewabs are also served. Maybe I will post the recope for these at a later date. This is a dish typically served on Sunday afternoons at a Parsi residence, usually followed by a nice long nap Hope you enjoy and hope I didn't miss anything in the recipe . Let me know how it turns out by reporting here. Keep in mind that as with any recipe, use it as a guideline and tailor it to your taste. Cheers Percy
