Dal Gosht | Lentil and Meat Curry

Dal Gosht is a popular meat dish of Pakistan and North India in which goat meat or beef is simmered with freshly ground spices and lentils. I have made this several times and can safely say that a portion of meat can be replaced with vegetables like bottle gourd or potatoes etc. Now, will that be dalchaa? :-P  Dal gosht pairs well with plain or ghee rice or any Indian flatbreads like naan or chapatis.

We have reached the mid of Ramadan already! It is time to make it higher if we're slacking. I certain am! I always have a tendency to lose the vibe round this time and I find it even tougher towards the cease and then while it's far over I sense I may want to have finished better.

Recently I started to study the blog's analytics and fantastically quite a few you have got looked for "Dal Gosht"! I am so sorry for all the ones of you who left disappointed. I will InshaAllah try and add all of the a success recipes over right here faster.

Dal Gosht | Lentil and Meat Curry

So how and wherein did I stumble upon this recipe?

Dal gosht per se isn't part of my regional cuisine but I have had dalchaa that our neighbours back home used to share. I don't remember if my mom ever recreated it but the idea of lentils with meat isn't new. I got reminded of the combination when I saw it on Cubes and Juliennes.Her recipe listed Black Stone Flower (shaiba leaves/dagad ka phool/kalpasi) and that was the first reason I had to try the recipe! I love the aroma that this lichen gives out when it comes in contact with hot oil.

While drafting this post, I looked up the net to locate the variations of dal gosht and got here across a few in which the spice combination is completely distinctive and some use onion, tomatoes and the lentils in a paste form! I individually stir far from recipes that name for grinding too many things due to the fact I despise the venture of cleansing the mixie grinders. The equal purpose I don't even make my personal local meals regularly because it always calls for grinding coconut!

Well, permit's just get to the dal gosht recipe! The substances are largely the same however I actually have only modified the approach of cooking. I cook dinner the lentils and meat one after the other and then make the gravy in a separate pot wherein the beef and lentils get married. Dal Gosht is ready to serve as quickly as you upload the tadka!

View this put up on Instagram

A post shared by Famidha Ashraf (@fashfaiz) on

How to make Dal Gosht, the Lentil and Meat Curry

INGREDIENTS

Dry roast and grind to a powder

1 1/2 teaspoon fennel seeds - may be substitute with1 teaspoon aniseed

1 1/2 teaspoon cumin seeds

1/2 teaspoon black peppercorns

2-inch cinnamon stick

five green cardamoms

2 black cardamoms - can not be substituted so in case you don't have then pass it.

6 cloves

1 small star anise

Soak and Boil or Pressure Cook the lentils

half of cup channa dal (split chickpea lentils) or masoor dal (crimson lentils)

1/2 cup Toor Dal

(or any mixture of dal you prefer)

Pressure prepare dinner the beef:

750 gms meat (mutton or lamb or red meat with or without bone)

sprint of salt, pepper and turmeric

For the curry:

three tablespoons of any cooking oil

1 small piece of black stone flower (Dagad Phool or Patthar ka Phool or Kalpasi)

three medium-sized onions, sliced finely

1 bay leaf

a few inexperienced chillies, slit

2 tablespoon ginger garlic paste

2 medium-sized ripe tomatoes, chopped

2 teaspoon chilli powder

1 teaspoon turmeric powder

2 teaspoon coriander powder

all of the floor spice

Cooked meat at the side of the inventory water

Curry leaves or Kasuri Methi

Cooked lentils

Hot water to feature gravy

Tadka:

2 tablespoon ghee

1 teaspoon cumin seeds

five garlic cloves, sliced skinny or overwhelmed

three dry crimson chillies

half teaspoon red chilli powder

Prepare the spice mix:

  1. Prepare the spice blend by using dry roasting the complete spices in a thick bottomed pan till fragrant. Switch off and let it cool. Grind to a powder and preserve aside.

Pressure cook dinner:

  1. Pressure cook the soaked lentils until done and transfer to a bowl and keep aside
  2. Pressure cook the meat in the same cooker until done

Make Dal Gosht:

  1. Take your curry pot and heat ghee in it
  2. Add and saute the black stone flower, onions, bay leaf and green chillies
  3. Add  and cook the ginger garlic paste and tomatoes until mushy and oil surfaces
  4. Add all the spice powders along with the cooked meat and all of its stock
  5. Mix in the cooked lentils along with curry leaves or kasoori methi
  6. Add more hot water as the gravy will get thicker as it sits because of the lentils
  7. Bring to boil and simmer the gravy until desired consistency

Prepare tadka

  1. Heat ghee in a small shallow pan or tadka pan
  2. Add cumin and wait for it to crackle
  3. Add garlic cloves and fry till golden
  4. Add the dry red chillies
  5. Add the red chilli powder and switch off
  6.  Pour the tadka over the dal gosht pot, mix and cover the pot
  7. Serve hot with rice or any Indian flatbreads

Dal Gosht | Lentil and Meat Curry

If you are making this, then check out some of my flatbread recipes too...

  • GOBI METHI KULCHA
  • METHI LACHHA PARATHA
  • ONION STUFFED PARATHA
  • PALAK PARATHA
  • ALOO METHI PARATHA
  • RADISH DILL LEAVES PARATHA

Post a Comment for "Dal Gosht | Lentil and Meat Curry"