800gms lamb shank meatboneless; cut into bite sized pieces
2large onions; finely chopped
3medium garlic cloves; grated
1inchginger root; grated
2large tomatoes; finely chopped
¾ths cup haricot beanswashed and soaked overnight
1tspKashmiri chilli powder
Fresh coriander leaves; for garnish
To prepare the spice blend, dry roast the whole spices on a hot tawa/flat pan till aromatic (take care not to burn). Cool slightly and then blend into a powder. Store in an airtight container.
Heat oil in a large deep bottom pot.
Add the cumin seeds and allow to splutter and then add the garlic and ginger. Sauté till the rawness has disappeared and then add the onions.
Sauté for 2-3 minutes till the onions have softened and lightly browned at the edges. Then add the tomatoes and cook till the tomatoes are broken down and mushy.
Add the chilli, coriander and dhansak masala; mix well to combine.
Add the haricot beans and lamb pieces. Add 3 cups water, season with salt and mix well.
Bring to boil and then lower heat; cook covered on low heat till the lamb is just about done.
If you prefer more gravy, add more water or if you prefer thicker gravy, increase heat and reduce the gravy.
Finally add milk, mix well and adjust seasoning.
Garnish with fresh coriander leaves
Adding the milk lends creaminess to the gravy, a much better alternative to adding cream or yoghurt. It is optional and can be skipped.
Any cut of lamb can be used but boneless is best for a recipe like this.