Dal Gosht (Meat & Lentil Curry)
Dal Gosht (Meat and Lentil Curry) is a popular Pakistani one-pot curry made with goat meat and Split chickpeas cooked in an onion-tomato base.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup cooking oil
- 1 medium yellow onions
- 10 cloves garlic
- 1 lb goat meat ((see notes))
- 2 roma tomatoes
- 2 cups water ((see notes))
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp dhania powder
- ¼ tsp turmeric
- 1 inch piece of ginger
- ½ cup chana dal ((split chickpeas))
- 2 green chillies ((see notes))
- 5 pieces aloo bukhara(dried plums) ((see notes))
- ½ cup cilantro
Instructions
- 1
Rinse and soak the lentils in 2 cups water for at least 2 hours. (see notes)
- 2
Soak the plums in ½ a cup of hot water before you start cooking to soften them.
- 3
Heat the cooking oil, add the diced onions, and saute them until they're golden brown.
- 4
Add minced garlic, and saute for about 1 minute to allow them to bloom.
- 5
Next, add the meat to the above mixture and roast till it's no longer pink.
- 6
Follow with the ginger and saute for 1 minute.
- 7
Finally, add the spices, Roma tomatoes, and 1 cup of water to the meat. Cover until it comes to a boil and then lower the heat and cook on medium for 30 minutes.
- 8
After 30 minutes, turn the heat on high to dry any excess liquid, and roast the meat for about 5-10 minutes. (see notes)
- 9
Add the rinsed and soaked lentils and green chilies and stir to mix.
- 10
Add the soaked plums, the water they've been soaking in, and an additional cup of water. Cover and cook on low heat till the lentils are cooked through but not mushy. (about 15 minutes)
- 11
Uncover and dry any excess liquid on high heat till the oil separates and rises to the top.
- 12
Garnish with cilantro and serve.