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We’re here with Chef Jay, the Gourmet Indian Chef.And today we’re making Lamb Dhansak. Please tell us how it’s done. So, Lamb Dhansak Is actually traditionally made with mutton back in India.This is a dish which was very popular in the town where I went to school, college, and also where I used to travel to when I was a child. Pune, which had a significant amount of Parsi population. Parsis were immigrants from Persia who immigrated a few hundred years ago to India.And their cuisine is absolutely delicious, as is every other cuisine, I guess.But their cuisine is specifically very close to my heart.I have few very close parsi friends, and this was one of the dishes that we shared with them when I was a child.So this is my version, which is a simplified version of the Dhansak, which traditionally comes with five different kinds of lentils and three different kinds of chilies and squash and potatoes and what have you.But I have condensed it into what I believe is a delicious, comfortable dish that is easy to make at home.Would you say that this is a convergence of Persian and Indian food together?I would think so, yes.Spices, obviously, and then Persian food.Persia also is full of spices.But yes, it is traditionally, I think it’s more Persian than Indian.So let me introduce you to these ingredients.We have our two and a half pounds of lamb shoulder, which has been cubed with some fat left on,marinated in ginger, garlic paste, as usual, and some salt.We have our masala, which is the Dhansak masala, which is simple in my case, cardamom, cinnamon and cloves.We have some turmeric and Reshampato chili powder.Here we have coriander and cumin, toasted and freshly ground. And we have some freshly ground toasted fennel seeds, also ground.Then we have a masala, which is the spice masala that we make is the cilantro, mint, ginger, garlic.What else?Red chillies. And that’s about it.We have masoor daal, which is just one cup of masoor daal which has been soaked.And then it increases in volume because it soaks up all the water.We have some eggplant.This is the traditional Italian eggplant here.Unfortunately, the fairy tale eggplant which grows in India is not available here.So I’ve used the Italian eggplant.But to take out the bitterness, we’ve salted it ahead of time and left aside and then rinsed it in water.And then we are adding potatoes hereto add some hardiness to the dish.So, without further ado, let’s begin with the cooking process.So, as always, you can find the recipe in the comments section down below.And while you’re going to look at that,please remember to go and subscribe to us right now while you’re watching this video.Before you forget, please, let’s continue.Okay.And we will start with adding in our onions.We want to saute them a little bit.We want to sear them. Not sear. I’m sorry.We don’t want to caramelize them.We don’t want any color.We just want to sweat them a little bit.You like using red onions?Red onions are traditionally used in India.I like the flavor, the spice.So you see, they’re sweating now.So it’s kind of ready that we could start with the rest of our masala and toast it.We’ll start with the spices, the cumin and coriander first and the fennel powder.We’ll mix it a little bit, add on the turmeric and the reshempato chili powder.And I see you’re scraping the bottom of the pan. Yeah.You can also do it with some water.If you feel the spices are burning a little bit,you can add in some water just to de-glaze what we call in French cooking, de-glazing the pan, the pot.So you don’t want the spices to stick to the bottom and burn.And now we’re going to add the dhansak masala. Now we’ll add the potatoes and give them a little let them imbibe the spices.Now we’re putting the masala, the wet masala, rather, and the lamb.There we go. We are mixing and turning the spices.Add the eggplant and the daal and pour in the water.We’ll bring it to a boil again, and then we’ll simmer it for about 30 minutes, and we should be good to go.So I think our lamb dhansak is ready now.And voila.Give it a stir to bring it all together. Doesn’t it look delicious, though?It really does.If it didn’t have lamb in it, you’d be eating it.I would. I love that the lentils, you can’t really see them very well, but they’ve thickened, they’ve bind, they’re bound together, and they’ve come through thick.The dish together. Beautiful.That, in conjunction with the potatoes, brings the whole dish together very well.Get to tasting.Let me blow it any little bit.Is it hot enough for you?Delicious.Hardy, nourishing and flavorful.Can’t ask for better.This is another one in our series of comfort foods.Mutton Dhansak. I’m Jay, the gourmet Indian chef.And I got you.