dhansak

• 800 g lamb leg - trimmed and diced

for the dal

• 60 g split pigeon peas - (toor dal)
• 60 g split red lentils - (masoor dal)
• 60 g split black lentils - (urad dal)
• 1 eggplant - chopped into small chunks
• ½ butternut pumpkin - chopped into small chunks
• 1 brown onion - chopped into small chunks
• 1 tsp jaggery
• 1 tsp salt
• ½ cup coriander stalks - coarsely chopped
• ½ cup mint leaves - coarsely chopped
• 500 ml water

for the paste

• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• ½ stick cassia - crumbled
• 6 green cardamom pods
• 12 black peppercorns
• 1 star anise
• 6 cloves garlic
• 30 g ginger
• 2 red chillies
• 2 tbsp dried fenugreek leaves

for the lamb

• 2 tbsp mustard oil
• 1 brown onion - chopped
• 1 tsp ground turmeric
• 3 tomatoes - finely chopped
• 100 ml tamarind water
• 250 ml water

for serving

• ½ cup coriander leaves - chopped
• ½ cup mint leaves - chopped