麻豆约拍

• Serves: 4-6
• Prep time: 30 min聽
• Cook time: 2-3 hr

• 100g toor daal
• 50g channa daal
• 50g moong daal
• 100g masoor daal
• 1 small aubergine, diced
• 100g pumpkin (peeled weight), diced
• 2 tbsp coarsely chopped fresh dill
• 1 colcasia leaf (arbi), if available聽
• 50g fresh fenugreek leaves, or 1 tbsp of dried leaves
• 6 tbsp prepared tamarind pulp or paste or 2 tbsp concentrate
• 100g jaggery
• 2 tbsp chopped fresh coriander stalks
• 2 tbsp chopped fresh mint stalks
• Salt, to taste

• 5 cm piece of cinnamon stick
• 6 cardamom
• 6-8 cloves
• 2 tsp cumin seeds
• 10 peppercorns
• 1 heaped tsp coriander seeds
• 8-10 large dried red chillies
• 3 x 2 cm pieces fresh ginger, roughly chopped
• 10-12 garlic cloves, roughly chopped
• 30-50g fresh coriander, stalks and leaves

• 3-4 cardamom pods
• 3-4 cloves
• 2-3 star anise
• 1 heaped tsp cumin seeds
• 8-10 black peppercorns
• 2-3 dried red chillies
• 2 tsp dried fenugreek

• 2-3 tbsp oil
• 500g boned leg of lamb, in 2 cm cubes, ask your butcher to saw up the bones and give them to you.
• 150ml water聽
• Chopped fresh coriander and mint to garnish
• Salt

• 5 tbsp vegetable oil
• 4 onions finely sliced
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 2 cm piece of cinnamon stick
• 3-4 cardamom pods
• 3-4 cloves
• 4-5 star anise
• 500g basmati rice, washed and drained
• About 2 tsp salt to taste

• 1 onion, very finely chopped
• Oil for frying
• 500g fresh lean minced lamb
• 5 cm piece fresh root ginger, very finely chopped
• 6-8 garlic cloves, very finely chopped聽
• 2 green chillies, very finely chopped
• 1 tsp ground cumin
• 1陆 tsp ground coriander
• 录 tsp ground turmeric
• 陆 tsp chilli powder
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh mint
• 1 tsp lemon juice
• 3 slices of brown or white bread, soaked in a little water, then squeezed out into a ball
• Salt to taste

• 1 large onion, finely sliced
• 2 tsp chopped fresh coriander
• 10 fresh mint leaves, chopped
• 1 green chilli, finely chopped
• 1 small tomato, deseeded and finely chopped
• 1tsp white vinegar
• Salt, to taste

顿丑补濒:听

• Wash all the pulses and transfer to a large heavy-based saucepan.聽
• Add water to cover by 2 cm, then add all the remaining ingredients and bring to a boil.聽
• Reduce the heat and simmer, scraping the bottom of the pan regularly with a wooden spatula.聽
• When the lentils are fully cooked, pur茅e the entire contents of the pot until smooth, then cover and set aside.

尝补尘产:听

• First prepare the masalas.

Wet Masala:

• Heat a large heavy based frying pan or wok, add all the ingredients except the fresh coriander and roast gently for about five minutes, stirring frequently.聽
• When the chilies and spices look roasted (i.e., they have changed colour slightly but are not actually discoloured) remove and grind to a smooth paste in a blender, adding the fresh coriander and just enough water to process the mixture.

Dry Masala:聽

• Roast all the ingredients gently in a wok or skillet, stirring regularly.
• When the spices have changed colour, smell gorgeous and look roasted, remove from the heat and allow to cool.聽
• Transfer to a grinder and process into a fine powder.
• Heat the oil in a large heavy-based saucepan, add the lamb and the bones and saut茅 on a high heat until the meat is well coloured.
• Add the wet masala and cook until you see the oil separating along the sides of the pan.聽
• Add the 150ml of water, check salt, and cover tightly and cook on a medium heat for 40-45 minutes, stirring regularly and adding a little more water if it looks too dry.
• When the lamb is cooked and you have a nice thick, rich gravy, stir the mixture into the pur茅ed dhal.
• Add half of the dry masala then taste. If it is to your liking, save the rest of the masala to serve with other lamb dishes. Or add the rest of the masala, a little at a time, tasting as you go. This is your Sak.

笔耻濒补辞:听

• Heat the oil in a large pan and add half the onions, fry until crisp and golden.聽
• Drain well on kitchen paper and set aside with the mint and coriander, they will be used to garnish the rice just before serving.
• Add the spices to the casserole and cook over a fairly high heat for 2 minutes, stirring until dark and swollen.聽
• Add the remaining onions and cook gently, stirring frequently until they are a deep brown colour.聽
• Add the rice and cook over a medium heat for 5-6 minutes, turning the rice regularly so that all the grains are evenly heated.
• Add the salt, the pour in enough hot water to cover the rice by 2 cm. Stir for a minute, cover tightly and cook over a very a low heat for 15 to 20 minutes.聽
• Check on the rice every now and again, stirring from the bottom up with a flat wooden spatula.聽
• If you need more water add it a little at a time.The pulao should take approximately 15-20 minutes to cook.聽
• When the grains are cooked, set aside but do not uncover the pot.

Sheek Kebabs:聽

• Fry the onion in 1 tablespoon of oil until soft.聽
• Remove from the heat and leave to cool. Mix with all the other ingredients in a large bowl until thoroughly blended.
• Cover the mince mixture and chill in the refrigerator.
• Roll the lamb mixture into 2.5 cm (1 inch) balls.聽
• Deep fry the kebabs or, if preferred, place them on a greased baking sheet and bake in an oven preheated to 200掳C/400掳F/gas mark 6 for about 20 minutes.

Kachumber:

• Mix all the ingredients in a bowl.

Serving the Dhansak:聽

• Reheat the rice, lamb and kebabs if necessary.
• Garnish the Pulao with the fried onions, mint and coriander, then dot with the kebabs over the top.
• Garnish the Sak (meat and lentils) with chopped fresh coriander and mint.
• Serve Kachumber on the side.