Delectable Dal Gosht
A nutritious and delicious dal packed with protein and made with love. Take your time eating this and make sure you have a lazy afternoon ahead of you because this is the sort of dish that will leave you sleepy, happy and content.
Serves: 4 | Prep Time: 30 mins | Cook Time: 1 hour
- Mutton - 1 kg, mixed cuts
- Tuwar dal - 2 cups
- Onion - 4 chopped
- Tomatoes - 4 chopped
- Curry leaves - 1 sprig
- Bay leaf - 2
- Ginger-garlic-chilli paste - 2 tbsp
- Kasuri Methi - 2 tbsp
- Garam Masala - 1 tbsp or to taste
- Turmeric powder - 1 tsp
- Salt - 1.5 tbsp or to taste
- Coriander - to garnish
For the Fried Onion garnish
- Onion - 2, sliced
- Oil for deep frying
- Start by soaking your dal in some water for about 30 minutes to an hour.
- Thoroughly wash your mutton and trim any fat as per your liking. You can use whichever cuts you like for this dish.
- Strain the dal and combine it with the mutton in a large pressure cooker. Add water. Make sure you only just cover it or else you risk making the dal too thin and runny. Add some salt to this mixture.
- Pressure cook them for 6 whistles. If you don’t have a pressure cooker then you can cook this in a lidded vessel about about an hour and a half.
- While the mutton is cooking you can fry your sliced onions in some hot oil until they are crispy and nicely golden brown. Remove these onto a paper towel to soak up excess grease.
- When the cooker is cool enough, open it up and check on your mutton. Test a piece with a fork to see if it is tender. If you think it needs to cook some more then give it another whistle or two.
- To flavour the dal we will make a spice base. Start with some oil in a large saucepan. Add in a sprig of curry leaves to the hot oil.
- Next add in your chopped onions. Let these cook through till they’re soft and translucent.
- Add in your bay leaves. These really add a warmth and depth to the dal.
- Follow those with the chopped tomatoes and cook them until they break down completely.
- Now add the ginger-garlic-chilli paste, turmeric powder, garam masala, salt and kasuri methi. Give it a good stir.
- Let the whole mixture come together. When the spices become aromatic and everything is soft and blended together add in the mutton and dal.
- Stir everything through evenly so the dal takes on all the flavours of our spice mix.
- Let the dal gosht simmer for approximately 10 to 15 minutes so as to allow the mutton to absorb the flavours of the spices. Ensure you keep the heat on low to prevent the dal from sticking to the bottom. Stir often to keep it from burning on the bottom of the pan.
- When you’ve finished simmering, garnish with some coriander to give some freshness and colour.
- Serve up your delectable dal gosht with some pav and a lemon wedge. You can also eat this with hot steamy rice.