This is a traditional Sunday lunch for a well-to-do Parsi family.
It features a lamb dish, dhansak, served with the traditional accompaniments of brown rice and kachumber. Dessert is the famous Parsi baked egg custard, or lagan nu custard. This would make an ideal winter lunch.
As presented here it would serve 4 people.
It does not need a lot of time to make this menu.
I would prepare the lagan nu custard first, to allow it to cool once it has finished cooking. Once it was in the oven, I would then start on the dhansak, and once that was cooking I would prepare the kachumber, giving it time to be chilled before serving. I would make the rice as late as possible, so that it can go straight from the pot to being served once it is ready.