Beef Dhansak

Origins of Dhansak Curry

Dhansak, a delicious Indian meal, containing meat or fish, onions, garlic, tomatoes, spinach, chillies, red lentils and a variety of spices is a Gujurati dish. It is a spicy hot yet almost sweet and sour curry. It is also possible to make a vegetarian version of this dish by using paneer (a kind of compressed cottage cheese), eggplant, chickpeas or pumpkin/kumara in place of the meat or fish. Dhansak is a traditional Indian recipe for a classic lambor beef curry with chillies and lentils.

Best Beef Dhansak Curry recipe 

Ingredients :
500gm Fillet Steak in thin slices
1 cup red lentils
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped.
2 Tsp Curry Powder
1 Tsp Chilli Powder
3 Tbls Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tbs Vegetable Oil
4 Tbls roughly chopped coriander leaves
1 Tbls whole coriander leaves
1 tsp Garam Massalla
Juice of 1 lemon  

 

Directions

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy, then drain. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and fry for a further 30 secs. Add the meat and seal well on both flat sides. Add half the Massalla Gravy and simmer for 10 minutes, stirring constantly. Now add the lentils, Mango chutney and Pineapple Juice and simmer for a further 5 minutes, stirring constantly. If needed add more massalla gravy or water to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with whole coriander leaves sprinkled over the top.

Curry Massalla Gravy  

Ingredients
1 Onion Sliced.
4 Cloves Garlic Finely Chopped
3 Tomatoes Blanched, Peeled, Cored and Quartered
1 Tsp Turmeric Powder
1 Tsp Garam Massalla Powder
Seeds from 4 Green Cardomom Pods
4 Tbls vegetable oil
1 cup of water
Pinch of Salt

Method
Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.


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