500g mutton
50g Bengal gram (chana dal)
50g split gram (tuwar dal)
50g green gram (moong dal)
100g potatoes
100g carrots
50g beans
100g eggplants
5 small bunches methi leaves (fenugreek)
10 small bunches of spinach
6 green chilies
100g onions
100g tomatoes
3 tsp ginger-garlic paste
For preparing Dhansagh masala:
10g pineapple flowers
10g garam masala
1/4 piece of nutmeg
3 tsp chili powder
1/4 tsp turmeric
100g oil
Salt to taste

Mutton Dhansagh

1. Mix all the dals, vegetables with half mutton and pressure cook for few minutes. Blend all of them to a fine paste with salt, spinach and green chilies.
2. Boil the remaining half of the mutton and keep aside.
3. Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic paste, dhansagh masala powder for 2-3 minutes.
4. Then add chopped tomatoes, mutton pieces, dal-vegetable mix and cook for another 10-15 minutes.
5. Serve with brown rice or chapathis.