Dhansak
In this family recipe for a classic Parsi dish, lamb shoulder is slowly tenderized into a rich braise, thickened with pigeon pea dal, and deeply flavored with vibrant green chutney, tangy tomato achaar, and dhansak masala. Use leftover kachumber on fish tacos or grilled pork chops.
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Recipe Summary
Ingredients
Directions
Make Ahead
Lamb mixture can be made up to 3 days in advance and stored in an airtight container in refrigerator.
Note
Find hot mango chutney and dhansak masala at Indian grocery stores or online.