Lamb and Lentil Curry (Dal Gosht)
Dal gosht is a thick Indian lentil stew made with tender lamb, tomatoes, onions, and savory seasonings that you can make in 50 minutes!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup vegetable oil
- 2 red onions (sliced)
- 4 cloves garlic (minced)
- 2 tbsp ginger paste
- 2 cups tomatoes (chopped (or 14 oz can chopped))
- 1 cinnamon stick ((3 inches long) or 1 teaspoon ground cinnamon powder)
- 2 tsp kosher salt
- 1 tsp red chile powder ((mirchi powder))
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 1/2 lbs lamb shoulder (cut into 1-inch chunks)
- 1 1/2 cups split chickpea lentils ((chana dal, See Note 1))
- 1/4 cup cilantro (chopped)
- 8 mint leaves (chopped)
Instructions
- 1
Set the Instant Pot to the Saute setting and heat the oil. When oil is hot, add onions and saute until browned and slightly crispy, about 10 minutes.
- 2
Add garlic, ginger, tomatoes and spices. Stir to combine and cook another 5 minutes. Add 3 cups of water, the lamb and lentils and stir again. Close and seal the pressure cooker lid, Change to the Meat/Stew setting and adjust time to 25 minutes, or manually set it to cook for 25 minutes at high pressure (See Note 2 for slow cooker times).
- 3
When cook time is up, perform a quick release of pressure and open the pot. Remove and discard the cinnamon stick. Stir the stew to combine, then taste and season with salt if needed (See Note 3).
- 4
Garnish with chopped cilantro, mint, and lemon slices (optional). Serve hot with steamed rice and warm naan.