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Dhansak - Indian (Parsi)
Serves 4

1 large onion
2 lbs boneless chicken or lamb shoulder, with bone
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1 bunch cilantro
1 tbsp. "Dhansak masala" (available in Indo-Pak stores)
2 small cans condensed pea soup (without ham or bacon)
2 Tbsp vegetable oil

Finely dice the onion and saute it in the oil until golden brown.
Add the garlic and ginger paste. Stir for 1 minute over a medium
flame and add the Dhansak Masala. Mix thoroughly (the aroma should
fill the kitchen by now) and add the chicken or lamb, in 1 inch
diced cubes. Cook for 5 minutes, stirring regularly. Add water
until it just covers the meat. Finely chop the cilantro leaves and
add them. Cook until the meat is almost cooked (if you are using
lamb, a pressure cooker works wonders if you allow for one whistle
and then simmer for 20 min). Chicken cooks quite quickly.

Mix the cans of condensed pea soup (one at a time) in a large bowl
and one can of water. Stir until the soup is no longer lumpy and
add it slowly to the almost cooked meat. Stir continuously, so that
the mixture has one consistency (like the consistency of lobster
bisque). Simmer for 5 minutes. Serve over rice or bread and with
slices of lime (to be squeezed over the Dhansak).

Accompaniments :

Brown Rice: Saute one small onion in a saucepan until lightly brown.
Add 1 tbsp. sugar and 1 tsp. cinnamon. When its starts to caramelize,
add 2 cups Basmati rice (or any other white rice). Stir until the
cinnamon coats the rice grains evenly. Add 4 cups of water. Bring
to a boil. When it just starts to boil, cover it and simmer for 10
minutes or until all the water has evaporated or been absorbed by
the rice. The rice grains should be nice and firm, yet have a
slightly sweet taste to it. A nice accompaniment to the spicy

Kachubar : Chop up a large onion into long thin slices. Chop up 2
small green chilies. Dice 1 large tomato into 1 inch pieces. Finely
chop 1 bunch of parsley or cilantro. Mix it all together.


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