Dhansak

Step 1: Put the 1 ⅔ lb mutton or lamb on the bone, 3 ½ oz toor dal, 1 ¾ oz red lentils (masoor dal), 1 ¾ oz yellow moong dal, drained 1 ¾ oz chana dal, 9 oz red pumpkin, 1 aubergine, 2 tomatoes, 1 ¾ oz fresh fenugreek leaves (or 1 tbsp dried), 1 onion, 2 tbsp ginger-garlic paste, 1 tsp ground turmeric, 2 tsp salt and 6 ¼ cups water in a large pot (or pressure cooker).

Step 2: Simmer, covered, for 1 hour 15 minutes, stirring now and then, until the meat is tender and the dals are completely soft. (Pressure cooker: 25 minutes after the first whistle.)

Step 3: Lift out the mutton pieces. Blend the dal and vegetables in the pot with a stick blender until smooth, then return the meat. Add water if it is thicker than double cream.

Step 4: For the masala, heat the 3 tbsp ghee in a small pan, fry the 1 onion for 8 minutes until golden, then add 2 tbsp dhansak masala and 1 tbsp Parsi sambhar masala or Kashmiri chilli powder and stir for 30 seconds. Tip it into the dal with 1 tbsp tamarind paste and 1 tsp jaggery and simmer 10 minutes.

Step 5: For the brown rice, heat 2 tbsp oil in another pan, add 1 tbsp sugar and cook until it turns deep amber, then add 1 onion and 1 tbsp whole spices (cinnamon, cloves, cardamom) and fry 5 minutes until browned.

Step 6: Add the drained 10 ½ oz basmati rice, 2 ¼ cups water and 1 tsp salt, bring to the boil, cover and cook on the lowest heat for 12 minutes, then rest 5 minutes off the heat.

Step 7: Stir the 4 tbsp fresh coriander and mint into the dhansak, taste for salt and serve with the brown rice and kachumber.