Entree: India – Parsi-Indian – धंसक ➤ Dhansak (Parsi-style spiced meat stew cooked with mixed lentils and pumpkin, traditionally served with caramelized rice)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) bone-in goat or lamb, cut into 1–2 inch (2.5–5 cm) pieces
- 1 cup (200 g) mixed dried lentils (toor, masoor, and moong), rinsed
- 1 cup (240 ml) water (for lentils) plus additional stock as needed
- 3 cups (720 ml) low-sodium chicken or vegetable stock
- 2 medium onions, thinly sliced (approx. 10 oz / 280 g)
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 g) ginger-garlic paste
- 3 cloves garlic, minced (approx. 9 g)
- 1 cup (200 g) diced pumpkin or butternut squash
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water
- 2 tbsp (28 g) jaggery or dark brown sugar
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) chili powder (adjust to taste)
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1.5 tsp (9 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice, to finish
- Fresh cilantro leaves, chopped, for garnish
- For dhansak masala (toast and grind together):
  - 1 tbsp (6 g) coriander seeds
  - 1 tsp (2 g) cumin seeds
  - 1/2 tsp (1 g) fenugreek seeds
  - 4 green cardamom pods
  - 4 whole cloves
  - 1 small cinnamon stick (about 1 in / 2.5 cm)
  - 1/4 tsp (0.5 g) black peppercorns
- Optional accompaniment: 2 cups (370 g) basmati rice, cooked and lightly caramelized with a little ghee and sugar for traditional serving

Instructions

1. Toast all dhansak masala spices in a dry skillet over medium heat until aromatic, 1–2 minutes. Cool slightly, then grind to a fine powder in a spice grinder and set aside.
2. In a large pot or Dutch oven, heat ghee or oil over medium heat. Add the sliced onions and cook, stirring frequently, until deeply caramelized and golden brown, 25–30 minutes. Remove half the onions for garnish and keep warm.
3. Increase heat to medium-high, add ginger-garlic paste and minced garlic to the remaining onions, and sauté 1–2 minutes. Add the goat or lamb pieces and brown on all sides, about 6–8 minutes.
4. Stir in turmeric, chili powder, ground coriander, ground cumin, and 2 tbsp (approx. 14 g) of the prepared dhansak masala; cook 1–2 minutes until fragrant.
5. Add the rinsed mixed lentils, diced pumpkin, 3 cups (720 ml) stock, and 1 cup (240 ml) water. Bring to a boil, then reduce to a gentle simmer. Skim any foam and simmer partially covered for 45–60 minutes, stirring occasionally, until the meat and lentils are tender and stew has thickened. Add extra stock if it becomes too dry.
6. Stir in the diluted tamarind paste and jaggery; adjust salt and heat. Simmer 5–10 minutes more to balance sweet-sour flavors. Finish with lemon juice and chopped cilantro.
7. If serving with rice: cook basmati rice and, optionally, lightly caramelize 1–2 tbsp (15–30 g) sugar in a small pan with 1 tbsp (15 ml) ghee, toss rice briefly to glaze, and serve alongside. Spoon Dhansak over or beside rice, garnish with reserved caramelized onions, and serve hot.