Dhansak has its origins in ancient Persia. This unique Parsee cuisine is influenced by both Indian and Persian traditions. The recipe here includes pineapple chunks and gives this sweet and sour dish a nice touch of the sub-continent.

Ingredients:

2 oz Red lentils
4 tablespoons Groundnut or sesame seed oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Turmeric
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1/4 teaspoon Chilli powder
1 teaspoon Special Spice Mixture
1 Small onion (finely sliced)
1 Small tomato (quartered and deseeded)
1 tablespoon Lemon Juice
1 teaspoon Sugar
2 Pineapple chunks (with 1/2 tablespoon of the juice)
2 pinches Salt
1 tablespoon Garam masala
2 tablespoons Freshly chopped coriander

Directions:

Wash lentils, remove any grit and boil in an equal amount of water until cooked which should take thirty minutes or so. Heat oil, add the peppers and cook for one minute, then add the turmeric, and basic curry sauce.

Add the cooked lamb and allow to heat thoroughly. Add the chilli powder, special spice mixture, onion, tomato and stir fry for one minute.

Add the lemon juice, sugar, pineapple, salt and garam masala. Mix in the cooked red lentils, garnish with the chopped coriander and serve.