Dal Ghosht Mutton In Lentil Gravy Recipes

DAAL GOSHT (LAMB WITH LENTILS)

Steps:

• Gather the ingredients.
• Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops.
• Add the onions and fry (stirring often) till they begin to turn pale golden in color.
• Now add the ginger and garlic pastes and fry for a minute.
• Next, add the coriander, cumin, turmeric, red chili, and garam masala powder and fry till the oil separates from the masala. Stir often to prevent the masala from sticking to the vessel and burning.
• Add the tomatoes and fry for two to three minutes, stirring often.
• Now add the lamb, salt to taste, and stir well. Fry till browned.
• Now add the lentils to the pot. Stir well and add three cups of water. If you are using a pot to cook the Daal Gosht , you need to let the daal /lentils come to a boil after adding the water and then simmer, cover the pot, and cook until the daal /lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the daal /lentils are cooked.
• Once cooked, add the lime juice, stir well, and garnish with coriander leaves. Serve with plain boiled rice and a vegetable side dish.

DAL GHOSHT (MUTTON IN LENTIL GRAVY)

Steps:

• Boil the dals together till they are tender and combined.
• THis can be done in a pressure cooker too.
• (Add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) Mash the dals well.
• (You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp.
• Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
• When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
• Add the other spice powders and stir fry.
• Add the meat pcs.
• green chillies and 2 sprigs of the curry leaves and cook till done.
• Remove the meat pcs and strain the gravy well.
• Then add the tamarind pulp to the gravy and the cooked dal.
• Put the meat pcs back into the gravy and season to taste.
• Heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry.
• Garnish with chopped cilantro leaves.
• Serve hot with plain rice or rotis.