Recipes for Mutton Lovers- Dhanshak

Recipes for Mutton Lovers

Dhanshak- an Iconic Parsi Mutton Dish

Mutton Dhansak is perhaps the best known of Parsi dishes, has probably evolved from the Iranian khoresht esfenaj, a dish cooked with meat, lentils, and spinach. As tastes changed, spices were added to the dish to make Dhansak what it is today. Parsi Dhanshak Masala is a roasted and fried masala ( described below) that is one of the secret ingredients along with the magical Parsi Sambhar masala, that takes the Dhanshak magic to another level. It can be described simply as a creamy boneless mutton dish prepared using rich aromatic masalas and particular stronger overtone of a traditional spice like cinnamon or "dalchini". The dish is mild and tangy with a hint of sweetness. Dhan- the Cereal in Dhan-shak combines Toor Daal and Masoor Daal and the Shak- Vegetables are the obvious additions to the mutton- Spinach and Tomato- and you can use variants of small quantities of Methi leaves ,drumsticks, and pumpkin if you like. 

Ingredients

For 4 Person(s)

Meat

• 600 g Mutton - boneless
• 3/4 tbsp ginger garlic paste
• 2 tsp salt

Dal

• 800 ml Mutton stock
• 200 g Toor dal
• 50 g brinjal
• 50 g fresh methi leaves
• 3 chilies
• 75 g pumpkin
• 1/2 cup coriander
• 3 stalk spring onion
• 1 tsp turmeric powder
• 1/2 tbsp red chilli powder

Tadka

• 1 tbsp ghee
• 1 tbsp Dhansak Masala (
• 1 tbsp Parsi Sambhar Masala (
• 175 g tomatoes
• 8 curry leaves
• 4 drumsticks, cut into 3

Dhanshak Masala:

• Fry the spices below in 2 1⁄2 tsp. vegetable oil- cool and grind to make the masala.
• 1⁄2 cup (50 g) whole Kashmiri chiles
• 1⁄4 cup plus 2 Tbsp. (38 g) coriander seeds
• 1⁄4 cup (25 g) cumin seeds
• 5 whole fresh curry leaves (30 g)
• 1 3⁄4 tsp. (12 g) turmeric
• 1 tbsp. (10 g) cinnamon
• 1 tbsp. (10 g) dried Indian bay leaves
• 1 tbsp. (12 g) cloves
• 1 tbsp. (12 g) cloves
• 1 tbsp. (10 g) black peppercorns
• 1 tbsp. (10 g) whole mace
• 1 tbsp. (12 g) black mustard seeds
• 1 tbsp. (10 g) poppy seeds

Parsi Sambhar Masala:

• A mix of spices that is often used in the classic Parsi recipe for dhansak, sambhar masala also adds bright fragrance and color to vegetables and other meat dishes.
  Time: 15 minutes

  Ingredients

  • 2 tbsp. (20 g) black mustard seeds
  • 1 tbsp. (10 g) Kashmiri chile powder
  • 1 whole 2-in. cinnamon stick
  • 1 1⁄2 tsp. (10 g) black peppercorns
  • 1 1⁄2 tsp. (5 g) whole cloves
  • 2 1⁄2 tsp. (5 g) ground turmeric
  • 2 1⁄2 tsp. (5 g) fenugreek seeds
  • 1 tbsp. sesame oil

  Parsi Sambhar Masala Instructions

  1. In a medium skillet or tawa, turn the heat to medium and the mustard seeds. Cook, stirring continuously, until fragrant, 2–3 minutes. Transfer to an electric spice grinder or coffee grinder. Repeat with the remaining spices, roasting each one by one.
  2. Process the spices to a fine powder, then transfer to a small bowl. Make a well in the center of the spices, pour in the sesame oil, and whisk to combine. Use immediately or transfer to a glass jar with a tight-fitting lid and store for up to three months.

Dhanshak Cooking Directions

1. Marinate mutton for atleast 30 mins in ginger garlic paste and salt
2. Pressure cook the mutton for 3 whistles and 10 mins on slow
3. Boil drumstick piece in salted water, squeeze out the juice
4. Chop all the vegetables and keep aside
5. In a pressure cooker, add the mutton stock, vegetables, dal, turmeric and red chilli powder. Cook for 3 whistles and 10 minutes on slow.
6. In another pan, add ghee to make the tadka. Add in the tomatoes and cook for 4 – 5 mins until soft.
7. Now, add in the Dhansak Masala, Sambhar Masala and Curry leaves and cook for 6 - 7 mins. After the cooker with the dal opens, add in the tadka and drumstick. Blend until dal is smooth.
8. Now add in the mutton and simmer for another 10 minutes on slow heat
9. Serve with Plain Steamed Basmati Rice and Kachumbar or with Caramelised Brown Rice  as a variation.
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Principal Design and Planning Services
Design Atelier Architects

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