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|Alison, on 1/5/2006 09:38pm|
Hello Mamta, I looked at your Lamb Pasanda (Lamb with Lentils) recipe, and there seemed to be no lentils in the list of ingredients. Could you clarify this for me please?
|Mamta, on 1/5/2006 10:04pm|
Thank you for this very interesting question. I can't understand how I have written Pasanda is a Parsi dish with lentils! It is in fact meat cooked in a mild, creamy sauce where meat is often beaten to break the fibres.
Lamb or chicken cooked with lentils is actually called Dhansak or Dhanshak. The titles somehow got mixed up! I am at a loss to understand how this happened! I can only apologise for the confusion.
|AskCy, on 1/5/2006 10:28pm|
I've seen Pasanda in several takeaways where they add 'red wine' giving it a red colour (and in varying other places, its been made with cream or coconut milk, had almonds in it and even desicated coconut)
-but I get the impression that some of the takeaways aren't as authentic as they could be (or maybe they are from different areas that obviously have different tweaks)
|Alison, on 2/5/2006 12:18am|
Thanks for your swift reply Mamta. You've helped more than you know. I had lots of lentils to use up & thought it was a pasanda recipe I wanted. Now I remember (with your help) its a dhansak I need. Many thanks for that, much appreciated.
|Sonya, on 11/5/2006 03:45pm|
I love pasanda, must make it one day. I am hungry!
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