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Mutton Dhansak

Mutton Dhansak

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Mutton Dhansak is an iconic Parsi dish that beautifully blends elements of Persian and Gujarati cuisines. This hearty recipe features lamb cooked with a unique combination of four types of lentils and a variety of vegetables like pumpkin and eggplant. Flavored with a complex 'Dhansak Masala,' it offers a deep, earthy, and mildly sweet-tangy taste profile. Its texture is thick and robust, resulting from the lentils being mashed into a smooth pulp. This dish is traditionally served on Sundays, accompanied by caramelized brown rice and a fresh onion salad.

Prep Time40 mins
Cook Time1 hr
Servings4 People
DifficultyHard
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Ingredients

800g Mutton, bone-in
1 cup Mixed Lentils (Tur, Masoor, Val, Moong)
250g Pumpkin and Brinjal, cubed
2 large Onions, chopped
2 tbsp Dhansak Masala
1 tbsp Ginger-Garlic paste
1 tsp Turmeric
1 tbsp Tamarind pulp
1 tbsp Jaggery
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • Using pumpkin and brinjal is the secret to achieving the traditional thick and earthy body of the Dhansak gravy.
  • Always mash the lentils thoroughly; the final professional dish should have no whole grains of dal visible.
  • The combination of tamarind and jaggery provides the essential sweet-sour balance found in authentic Parsi homes.
  • Slow-simmering after adding the lentils is crucial for the mutton to absorb the complex spices perfectly.

Nutritional Information(Per 300g)

Calories

460 kcal

Protein

30g

Fat

24g

Carbs

32g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.