June 23, 2015 Pakistani Mutton Dhansak – Instant Pot or Pressure Cooker Meal

Pakistani Mutton Dhansak – Instant Pot or Pressure Cooker Meal

Editor’s Note: This recipe is adapted from Parsi Indian dhansak in the Pakistani style.

by Mohammad Naeem, Team Pakistan

mutton-dhansak1_med

Ingredients

  • 1 kg boneless mutton (1 x 1 inch cubes)

    4 mutton shank

    200 gm whole garam masala

    2 Tbsp ginger paste

    2 Tbsp garlic paste

    50 gm peeled garlic

    2 Tbsp red chilli powder

    1 Tbsp crushed chilli

    1 Tbsp turmeric

    1/2 kg onions

    1 kg tomatoes

    1 kg yoghurt

    30 gm green chilli

    1 bunch green coriander

    1 annar

    1 kg basmati rice

    100 gm mixed pickle

    6 pieces pappadum

    1 bunch mint

    1 cup desi ghee

    1 cup cooking oil

    10 gm red chilli whole (dry)

    1 Tbsp baking soda

    1/2 cup hung curd

    Channa dal (soaked over night)

Method

Add washed mutton cubes and shanks in a pot.

Add water and whole garam masala, ginger and garlic paste, onion. Cook till half done.

Add ghee and, red chilli, spices, turmeric, oil or ghee and cook till ghee comes on top

Add baking soda to the channa dal and soak it in water.

Add channa dal and moong dal  to the kadhai

Add tomato and yoghurt.

Finish with tadka of clove, ghee and garlic.

For annar raita, add salt to the hung curd whip, garnish with Annar

To Serve:

Put the curry in a bowl

Serve with boiled rice, put annar raita and other chatnis and pickle.

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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