Lamb Dhansak (sweet and sour Lamb curry with lentil sauce)

History : In order to escape persecution at the hands of the Muslims in Iran, a small group of Zoroastrians left their ancestral town of Paras and set sail for India.

Dhansak is a Parsi dish traditionally served on Sundays and very popular with the Parsi community around Mumbai. It is a hot, sweet and sour dish offered at feasts and made of mutton, lentils, vegetables, spices, cumin seeds, ginger, garlic etc. Dhan refers to  split beans: Chickpeas, Pigeon peas, Moong, Urad, Masoor, dried green and yellow peas. The dish may contain one or more of these Dal. Most common beans used are Lentils (Masoor) and Pigeon-peas (Toor).

Ingredient:
100g/ 0.2 lbs red lentils
1 lbs butternut squash , peeled and chopped into chunks
2 onions roughly chopped
2 chopped tomatoes
1 tsp turmeric
1½ tsp cumin seeds
1½ tsp coriander seeds
4 cardamom pods , squashed
oil
1lb lean diced lamb
1 thumb-sized piece root ginger finely chopped
4 garlic cloves , crushed
2-3 green chillies, sliced
1 tsp garam masala powder
Coriander chopped

Directions:

Grind all the spices except bay leaves to a fine powder, coat the meat and cover with cling film in the fridge for at least 2 hours, I leave this overnight.
Brown the lamb pieces in batches in a hot frying pan with a little oil and set aside on a plate.
Fry off the onions until slightly browned. Put ⅔ into the slow cooker, add the meat.
Add the remaining onions to a food processor, along with a tin of chopped tomatoes, the garlic and 1 ½ pints water and blitz until smooth. Add to meat and onions.
Add tumeric, salt, garam masala,red lentils,butternut squash and bay leaves. Stir and put on low setting on the slow cooker for 8 hours
Add coriander and lemon juice, stir well, serve.

If you refer my recipe and make  them today,Please leave me a comment how it turned out. It will motivate me to write more recipes.