One of our favorites, any indian grocery store should have the spices.


Dhansak

6 tbl oil
5 green chillies -- fresh, chopped
1 inch ginger -- grated
3 cloves garlic -- chopped
1 clove garlic -- sliced
2 bay leaves
1 piece cinamonstick -- (2 inch)
2 lb lean lamb -- cut into large pieces
2 1/2 cups water
1/4 cup chana dhal or yellow split peas
1/4 cup moondhal
1/4 cup red lentils
2 potatoes -- cut and soaked in water
1 eggplant -- cut and soaked in water
4 onions -- finely sliced, deep fried and drained (we sauteed them in a bit of the oil)
2 oz spimach -- fresh or frozen, thawed, chopped
1 oz fenugreek leaves -- fresh or dried
4 oz pumpkin -- squash, or carrots, chopped
4 oz fresh cillantro -- shopped
2 oz fresh mint -- chopped
2 tbl dhansak masala
2 tbl sambhar masala
2 tsp brown sugar
4 tbl tamarind juice
salt

Heat a bit of the oil in a large fry pan. gently fry the chilies, ginger, crushed garlic, bay and cinnamon for 2 minutes, add the malb and water, bring to a boil, cimmercovered, until the lamb is half cooked

Drain the meat stock into another pan, and put the malb aside. Add the lentils to the stock, coom for 25 or 30 minutes until they are tender. Mash them with the back of a spoon. Keep the heat low when you are cooking, they will not soften at high temp.

Drain the potatoes and eggplant, add ot the lentils, add most of the sauteed onions, save some. Add spinach, fenugreek, and the carrot/squash/pumpkin

Add some hot water if it seems too thick, cook until veggies are tender, mash again with a spoon, keeping the veggies a bit course.

Heat a bit of oil in a large pan, save some mint and corriander for garnish, gently fry the rest with the masalas, salt, sugar. Add lamb pieces, dently fry for 5 minutes.

Add the lamb and spices to the lentils, stir. If the lentils absorb too much fluids, adjust with a bit of water. Cover, reduceheat, cook until the lamb is tender, add the tamarind juice

Fry the garlic slices until golden brown

Sprinkis the garlic over the mix, garnish with the remaining onion, and reserved leaves

Serve over rice.