Ingredients
Chanay ki Dal/Chana dal – 1 cup
Green chilies – 3, chopped
Tomatoes – 2, large, chopped
Salt – to taste
Oil – 2 tbsp
Cumin seeds – 2 tsp
Curry leaves – 2 sprigs
Onion – 1/4 cup, finely sliced
Ginger-garlic paste – 1 tsp
Dry red chilies – 2, each broken into two
Lamb meat with bones/Lamb shanks – 500 gms
Red chili powder – 1 tbsp
Salt – to taste
Turmeric powder – 1/4 tsp
BottleGourd/Kaddu – 1, medium sized, peeled and cut into diamond shape (optional)
Tamarind extract – 1 cup
Cilantro – 3 tbsp, finely chopped
Method:
1.
Soak
the dal for 1-2 hours in fresh cool water. Later drain the dal and rinse it in
a wire mesh under running water. Add this soaked dal to a pressure cook, pour
in about 3 cups of fresh cool water, chopped green chilies, tomatoes and salt.
Close the lid and pressure cook until the dal is mushy. Puree it in a blender
until smooth and keep aside.
2. In a separate pressure cooker at medium high heat pour in oil and as soon as it is warm, add the cumin seeds, curry leaves, sliced onion and stir fry until the onion is lightly golden brown in color. Add ginger-garlic paste and stir fry along for a minute. Add dried red chilies, lamb bones/shanks, red chili powder, turmeric powder and salt. Mix well. Pour in fresh cool water to cover the meat and pressure cook until the meat is tender.
3. Add bottle gourd pieces and mix well. Add little more water to cover them and again pressure cook for 1 whistle. (Skip this step if you are not adding bottle gourd)
4. Add the pureed dal mixture and mix well. Add about 2-3 cups of fresh cool water and tamarind extract to get a pouring consistency (not too thick or too thin) and let it come to a boil. Once boiling, simmer and let cook for 10-15 minutes. Add cilantro and stir to mix. Serve warm
2. In a separate pressure cooker at medium high heat pour in oil and as soon as it is warm, add the cumin seeds, curry leaves, sliced onion and stir fry until the onion is lightly golden brown in color. Add ginger-garlic paste and stir fry along for a minute. Add dried red chilies, lamb bones/shanks, red chili powder, turmeric powder and salt. Mix well. Pour in fresh cool water to cover the meat and pressure cook until the meat is tender.
3. Add bottle gourd pieces and mix well. Add little more water to cover them and again pressure cook for 1 whistle. (Skip this step if you are not adding bottle gourd)
4. Add the pureed dal mixture and mix well. Add about 2-3 cups of fresh cool water and tamarind extract to get a pouring consistency (not too thick or too thin) and let it come to a boil. Once boiling, simmer and let cook for 10-15 minutes. Add cilantro and stir to mix. Serve warm