Mutton Dhansak with Caramelised Rice, Mutton Kebabs, and Kachumber | Raj

A deeply comforting Parsi dish, filled with rich flavours and balanced spices. Every kitchen has its unique twist on Dhansak. This recipe is customised to make the process time-efficient while delivering maximum flavour.

Mutton Dhansak

Method:

1. Marinate Mutton: Marinate the mutton overnight (preferably) with all the ingredients listed under mutton marinade.
2. Prepare Lentils and Vegetables: Pressure cook the soaked lentils with aubergine, potatoes, pumpkin, coriander, mint, and fenugreek. Mash well to create a smooth, creamy consistency.
3. Cook the Mutton:
   • Heat the oil in a pot and fry the onions until lightly caramelised.
   • Add the tomatoes and cook until they break down into a soft, thick mixture.
   • Add the marinated mutton (brought to room temperature) and fry for 8-10 minutes.
4. Simmer the Mutton: Add warm water and bring to a boil. Lower the heat, cover, and cook for 90 minutes, or until the mutton is tender. (A pressure cooker can be used for faster results.)
5. Combine and Simmer: Add the mashed Dhansak dal and tamarind pulp to the cooked mutton. Stir gently to create a smooth mixture. Check the seasoning and consistency, adjust as needed, and simmer for 17-20 minutes.
6. Garnish and Serve: Garnish with fresh chopped coriander, and your Mutton Dhansak is ready to enjoy.

Mutton Kebabs

Method:

1. Prepare the Mixture: Combine all the ingredients except the egg and oil in a bowl. Mix well and let the mixture rest for 30 minutes.
2. Shape the Kebabs: Form flat or round kebabs, as per preference.
3. Fry the Kebabs: Coat each kebab in beaten egg and fry over medium-high heat for about 8 minutes, flipping every 2 minutes. Adjust cooking time depending on the quality of the mutton.
4. Drain and Serve: Once golden and crisp, drain on paper towels. The kebabs are ready to serve.

Parsi-Style Brown Rice

Method:

1. Prep the Rice: Wash and soak the rice for 2 hours. (For regular rice, adjust soaking time as needed.)
2. Caramelise the Sugar: Heat oil in a pan and add the sugar over low heat. Allow it to caramelise to a deep amber colour. Turn off the heat and swirl the pan until the sugar darkens evenly.
3. Add Spices: Add the cardamom, cloves, and cinnamon to the caramelised sugar and mix well.
4. Toast the Rice: Add the drained rice to the pan and stir until the grains are coated and lightly toasted.
5. Cook the Rice: Pour in the warm water, cover, and cook until 80% of the water is absorbed.
6. Dum Cooking: Reduce the heat to low, cover tightly, and cook on dum for 30 minutes.
7. Serve: Once cooked, fluff the rice gently. Your caramelised brown rice is ready.

Plating and Serving Suggestions:

• Begin with a serving of caramelised brown rice on the plate.
• Spoon the creamy Mutton Dhansak generously over the rice.
• Add the golden mutton kebabs on the side.
• Finish with a vibrant kachumber salad to bring freshness and colour to the meal.

Notes: For authentic Parsi spice blends, I source mine from Messman’s Kitchen in India. If you’re interested, reach out to them via Instagram at @messmans_kitchen or WhatsApp at +91 82382 00022.

Watch this recipe here – Mutton Dhansak

Raj is a seasoned travel professional and devoted food enthusiast who has spent nearly two decades abroad, immersing himself in diverse cultures and flavours. Drawing inspiration from his travels, Raj recreates authentic dishes that bring the world into his kitchen. Passionate about sharing these culinary journeys, Raj uses his social channels to connect people and places through the universal language of taste.

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