Dal Gosht (Meat & Lentils)
This comforting, hearty Dal Gosht is a classic Pakistani and North Indian dish with a bit of a more-ish touch. The list of instructions may seem long, but cooking this is a relatively straight forward process
- Prep time
- --
- Cook time
- 1 hr 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.7 lb red meat, bone in (lamb, beef, goat)
- 2 medium onions (chopped)
- 2 medium tomatoes (chopped)
- 8 cloves garlic (they don't need to be minced)
- 2.5 tsp salt (or to taste)
- 0.5 tsp turmeric
- 1 tsp cumin powder
- 2 tsp coriander powder
- 3 tbsp oil
- fresh coriander (chopped, for garnish)
- 1 cup chana dal (yellow split peas, ideally soaked for at least an hour before use)
- 1 tsp salt
- 0.5 tsp turmeric
- 1/2 cup oil
- 1.5 medium onion (sliced finely)
- 1 heaped tbsp cumin seeds
- 2-4 chillies
Instructions
- 1
Add all the ingredients for the meat except the oil and fresh coriander. Add 1/2 cup of water for lamb, 1 cup for goat and 2 cups for beef. Cover and cook on a low heat for 1hr for lamb, up to 2hrs for goat and 3+hrs for beef. Check a few times during the cook time to ensure the water hasn't completely dried out.
- 2
Meanwhile, boil the chana dal until the dal is completely tender. Set aside till needed.
- 3
Once the meat mixture is done, remove the lid and turn the heat to high. Begin to dry out the water.
- 4
Once the meat mixture has dried out most of the water, add the oil. Begin to sauté this, vigorously stirring continuously until the mixture becomes very dry and glossy looking.
- 5
Add the chana dal and any remaining water from it into the meat. You may need to add more water to get it to a suitable consistency, so add water if needed. Check the salt levels.
- 6
Allow the meat and lentil mixture to simmer for 5 minutes
- 7
Garnish with coriander
- 8
(Optional Tadka step) In a small pan, heat you oil or ghee. Add the onions and fry them on a medium high heat, stirring very often to ensure they brown evenly. Once they are a light brown shade, add the cumin seeds and chillies. Once the onions are a deep brown, remove from the heat and pour this mixture directly onto the coriander garnish of the meat and lentils
- 9
Serve immediately