Ready to embark on a culinary escapade that’ll make your taste buds dance with joy? Today, we’re diving into the deliciously delightful world of Mutton Dhansak. This classic Parsi dish is hearty, it’s flavourful, and it’s the ultimate comfort food. So, put on your chef hats and let’s get cooking this fabulous Parsi Mutton Dhansak recipe!

The Ingredients: Gather Your Flavour Squad

Before we start this gastronomic journey, let’s assemble our flavour squad. 

For the Lentils and Vegetables:

• Toor Dal (Split Pigeon Peas): 1/2 cup
• Chana Dal (Split Bengal Gram): 1/4 cup
• Moong Dal (Split Green Gram): 1/4 cup
• Masoor Dal (Red Lentils): 1/4 cup
• Eggplant: 1 small, chopped
• Pumpkin: 1 cup, diced
• Potatoes: 2 medium, diced
• Tomatoes: 2 large, chopped
• Spinach: 1 cup, chopped
• Fenugreek Leaves: 1/2 cup, chopped
• Turmeric Powder: 1 teaspoon

For the Mutton:

• Mutton (bone-in or boneless): 1 kg, FreshToHome Premium Tender Goat Curry Cut will elevate your Dhansak game! How? Well, the succulent pieces come from a young male goat that is 6-8 months old with meat so tender that it will melt in your mouth!
• Yogurt: 1/2 cup
• Ginger-Garlic Paste: 2 tablespoons
• Red Chili Powder: 2 teaspoons
• Salt: To taste

For the Spice Paste:

• Onions: 2 large, sliced
• Tomatoes: 2 large, chopped
• Ginger: 1-inch piece
• Garlic: 6-8 cloves
• Green Chilies: 4-5
• Cumin Seeds: 1 teaspoon
• Coriander Seeds: 2 teaspoons
• Black Peppercorns: 1 teaspoon
• Cloves: 4-5
• Cinnamon Stick: 1-inch piece
• Bay Leaves: 2
• Fresh Coriander Leaves: A handful

For the Tempering:

• Ghee or Oil: 3 tablespoons
• Mustard Seeds: 1 teaspoon
• Cumin Seeds: 1 teaspoon
• Curry Leaves: A sprig
• Fresh Coriander Leaves: For garnish

Instructions To Make Mutton Dhansak

1.
Dhal and Veggie Symphony

First up, let’s get those lentils and veggies ready for their big performance. Rinse the dals thoroughly and combine them in a large pot. Add the chopped eggplant, pumpkin, potatoes, tomatoes, spinach, fenugreek leaves, and turmeric powder. Cover with water and bring to a boil. Once boiling, reduce the heat and let it simmer until everything is tender and the dals are cooked—this should take about 30-40 minutes. Mash it all up to get a lovely, thick consistency. Set aside this nutritious, flavorful base.

2.
Marinate Like You Mean It

While the lentils are simmering away, let’s give that mutton some TLC. In a large bowl, mix the yoghurt, ginger-garlic paste, red chilli powder, and salt. Add the mutton pieces and massage the marinade into the meat. Cover and let it sit in the fridge for at least an hour. This step ensures your mutton is juicy, tender, and flavour-packed.

3.
Spice It Up – Paste Perfect!

Time to make our spice paste—this is where the magic happens. In a hot pan, dry roast the cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, and bay leaves until fragrant. Let them cool slightly, then grind to a fine powder. In the same pan, heat a bit of oil and sauté the sliced onions until golden brown. Add the ginger, garlic, and green chillies, and sauté until aromatic. Combine the roasted spice powder with the onion mixture, then add the chopped tomatoes and fresh coriander leaves. Blend this mixture into a smooth paste. This paste is going to be the flavour powerhouse of our dhansak.

4.
Sauté and Sizzle
In a large, heavy-bottomed pot, heat 3 tablespoons of ghee or oil. Add mustard seeds and cumin seeds, letting them sizzle until they pop. Toss in the curry leaves for that aromatic punch. Now, add the marinated mutton and brown it on all sides—this seals in the juices and starts building those deep, rich flavours. Once the mutton is nicely browned, stir in the spice paste and cook until the oil begins to separate from the masala. This step is crucial for deepening the flavours.

5.
Mingle and Marry
Pour the cooked lentil and vegetable mixture into the pot with the mutton. Give everything a good stir to combine. Add enough water to reach your desired consistency (dhansak can be as thick or as soupy as you like). Season with salt to taste. Bring to a boil, then reduce the heat, cover, and let it simmer gently for about 45 minutes to an hour, or until the mutton is tender and the flavours have mingled and married beautifully.

6.
Garnish and Glory

Once your dhansak has reached flavour nirvana, finish it off with a flourish of fresh coriander leaves. The vibrant green adds a burst of colour and freshness, perfectly balancing the rich, hearty stew.

Serving Suggestions

 Your Parsi Mutton Dhansak is now ready to take centre stage. Here’s how to serve it up:

• Let’s Dhansak and Roll

Wrap the curry in soft naans or chapatis for a delicious handheld meal. Perfect for lunchboxes or picnics!

• Classic Combo

Traditionally, dhansak is served with caramelised brown rice, which adds a slightly sweet contrast to the tangy, spicy stew. To make this, simply fry some onions until they’re golden brown and mix them into your cooked rice!

• Naan It Up

Pair your dhansak with warm, fluffy naan or chapatis for a perfect scoop-and-eat experience. 

And there you have it, folks—your guide to making the most delectable Parsi Mutton Dhansak. This dish is a labour of love, but every step is worth it for the rich, comforting, and utterly satisfying flavours that await. So, gather your ingredients, fire up your stove, and get ready to do the Dhansak dance in your kitchen!

SUBMITTED BY →
Nikita Goswami
FreshToHome Customer, Since 2023
Food Lover & Weekend Home Chef