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Saak Dhaan

Dhaan Saak


  • Author: Michelle Minnaar
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings 1x

Description

This is the ultimate dhansak recipe you can find, sticking to the traditional Indian lamb recipe. It’s a lot of work but so worth it!


Scale

Ingredients

Dhaan Pulao

  • 75ml (5 tbsp) vegetable oil
  • 2.5cm (1in) cinnamon stick
  • 3 cardamoms
  • 3 cloves
  • 4 star anise
  • 500g (1lb) basmati rice, washed and drained
  • 3 onions, finely sliced
  • 10ml (2 tsp) salt
  • 30ml (2 tbsp) mint, chopped
  • 30ml (2 tbsp) coriander leaves, chopped

Masala for Cooking Lamb

  • 5cm (2in) cinnamon bark
  • 6 cardamom
  • 6 cloves
  • 10ml (2 tsp) cumin seeds
  • 10 peppercorns
  • 20ml (4 tsp) coriander seeds
  • 8 red chillies
  • 7.5cm (3in) fresh ginger, roughly chopped
  • 12 garlic cloves, roughly chopped
  • 30g (1oz) fresh coriander, including stalks

Masala for Final Flavouring

  • 4 cardamom
  • 3 cloves
  • 3 star anise
  • 5ml (1 tsp) cumin seeds
  • 8 black peppercorns
  • 3 red chillies
  • 10ml (2 tsp) dried fenugreek

Daal

  • 100g (3oz) toor daal
  • 60g (2oz) channa daal
  • 60g (2oz) moong daal
  • 100g (3oz) masoor daal
  • 1 small aubergine, cubed
  • 100g (3oz) pumpkin, peeled and chopped
  • 30ml (2 tbsp) fresh dill, coarsely chopped
  • 1 colocasia leaf [if available]
  • 60g (2oz) fresh methi leaves
  • 15ml (1 tbsp) tamarind paste
  • 100g (3oz) jaggery
  • 30ml (2 tbsp) coriander stalks, chopped
  • 30ml (2 tbsp) mint stalks, chopped
  • Salt, to taste

Lamb

  • 500g (1lb) leg of lamb, in 2.cm (1in) cubes
  • 30ml (2 tbsp) vegetable oil

Sheek Kavab

  • 500g (1lb) minced lamb
  • 30g (1oz) fresh coriander, minced
  • 30g (1oz) fresh mint, minced
  • 2.5cm (1in) fresh ginger, minced
  • 6 garlic cloves, minced
  • 5ml (1 tsp) garam masala powder
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground coriander
  • 1 green chilli
  • 2.5ml (½ tsp) chilli powder
  • 2.5ml (½ tsp) ground turmeric
  • 5ml (1 tsp) lime juice
  • 2.5ml (1 tsp) salt

Cachumber

  • 1 large onion, finely sliced
  • 30g (1oz) fresh coriander, chopped
  • 30g (1oz) fresh mint, chopped
  • 1 green chilli, finely chopped
  • 1 small tomato, deseeded and chopped
  • 5ml (1 tsp) white vinegar
  • Salt, to taste

Dhaan Saak

  • Dhaansaak must be served as an entire meal. It’s a matter of putting all the elements together now.

Instructions

Dhaan Pulao

  1. Heat the oil in a casserole and add the spices.
  2. When well browned add 2 onions and saute gently stirring regularly until they are a deep brown.
  3. Add the rice.
  4. Saute the rice for 5 minutes on a medium heat stirring regularly so that all the grains get evenly cooked.
  5. Add hot water up to 2.5cm (1in) above the level of the rice. Stir for a minute, cover and allow to cook. Cook at a low heat so that the pulao cooks gently.
  6. Check on the rice every now and again, stirring from the bottom up with a flat wooden spatula. If you need more water add it slowly, a little at a time.
  7. The pulao should take approximately 15-20 minutes to cook. When the grains are cooked, set aside but do not uncover the pot.
  8. For the garnish, brown the last onion until light golden. Drain and remove onto a paper towel to drain well.  If well fried these will be crisp and should be sprinkled over the rice just before serving.
  9. Sprinkle with mint and coriander.

Masala for Cooking Lamb

  1. Except for the coriander, all the spices should be gently roasted in a skillet or wok, stirred regularly.
  2. When the spices have changed colour, smell gorgeous and look roasted, remove from the heat.
  3. Transfer to a food processor and blend, adding a little water at a time in order for a fine paste to be formed. Don’t forget to include the fresh coriander.

Masala for Final Flavouring

  1. Roast all the ingredients gently in a wok or skillet, stirring regularly.
  2. When the spices have changed colour, smell gorgeous and look roasted, remove from the heat.
  3. Transfer to a grinder and process into a fine powder.

Daal

  1. Wash all the daal (lentils) and transfer to a large casserole.
  2. Add water up to 2.5cm (1in) over the level of the lentils.
  3. Add all the remaining ingredients and bring to a boil, then lower the heat to a simmer.
  4. Whilst cooking, scrape the bottom regularly with a wooden spatula. When the lentils are fully cooked, puree the entire pot with a hand blender, then cover and set aside.

Lamb

  1. Heat the oil in a casserole and saute the lamb on a high heat.
  2. Once the lamb has sealed well and the meat browned, add the masala paste.
  3. Saute for a while until you see the oil escaping along the sides.
  4. Add 150ml (5fl oz) of water, check salt, and cover tightly and cook on a medium heat.
  5. The lamb would take approximately 20-25 minutes to cook well. Remember to stir regularly and add a bit of water if required.
  6. It is ready when the lamb is in a thick gravy. Now you can add the Daal (lentil puree). Now it is called “Saak”.
  7. Check for seasoning and, before serving, sprinkle with chopped coriander and mint, then stir.

Sheek Kavab

  1. Mix all the ingredients in a large bowl until thoroughly blended.
  2. Cover the mince mixture and chill in the refrigerator.
  3. Preheat the oven to 200°C/400°F/gas mark 6.
  4. Roll into 2.5cm (1in) balls.
  5. Place the balls onto a baking sheet and bake them for 20 minutes.

Cachumber

  1. Mix all the ingredients in a bowl.

Dhaan Saak

  1. Place the Dhaan Pulao on a plate.
  2. Mix the Lamb and Daal together to form the Saak.
  3. Add the Sheek Kavab to the meat.
  4. Serve Cachumber on the side.

Notes

  • If you can’t get hold of fresh methi leaves, use 15ml (1 tbsp) dried methi leaves instead.
  • Use brown sugar instead of jaggery.
  • Category: Curry
  • Method: Braise
  • Cuisine: Indian

Nutrition

  • Serving Size: A full plate of food
  • Calories: 894
  • Sugar: 24.3 g
  • Sodium: 1584 mg
  • Fat: 23.8 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 128.4 g
  • Fiber: 9.1 g
  • Protein: 41.5 g
  • Cholesterol: 90 mg

Keywords: dhaan saak, lamb dhansak recipe, Dhaan Pulao, Sheek Kavab