Dal Gosht (Lamb and Lentils Curry)

It’s been roughly more than 10 days since I published my last post. I was pretty caught up with few things in life that have taken up more priority over anything else. Staying away from my laptopย gave me more time to rest, unwind and recuperate. Although this break was “unplanned”, I realize getting myself unplugged from the blogging world for a few days was indeed so good for me that I seriously feel I should be doing this more often. ๐Ÿ˜› But on a more serious note, I missed you allย and there is a lot to catch up on. I will be eager to go through what’s been going on in the blogoshpere and I know I will getย plenty of interesting stuff to read!

This dish, Dal Gosht, I had prepared a long time back but now I have got time out to share this wonderful recipe. A very delicious way to prepare lamb with lentils, this dish is quite popular in few parts of India like Hyderabad and hugely in Pakistan. The yummy combination of lentils with lamb does give you a wonderful opportunity to gulp down lamb chunks with very little guilt, knowing the fact that it includesย the goodness and nutrition of lentils too. This royal dish is greatly enjoyed by non-vegetarians and it wouldn’t be exaggerating to mention that the recipe has an “oomph” factor to it. You will fall in love with it immediately the moment you bite into the deliciousness of the curry!

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Ingredients:

Cumin seeds – 1 tsp

Cinnamon sticks – 3-4

Whole black peppercorn – 1/2 tsp

Cloves – 1/2 tsp

Onion – 1 large (finely chopped)

Tomatoes – 1 large (finely chopped)

Ginger-garlic-green chilli paste – 1.5 tsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Garam masala powder – 1 tsp

Lamb – 1/2 kg

Chilli paste – 1.5 tsp

Whipped yogurt – 1 tbsp

Split Moong lentils – 1/2 cup (boiled and cooked with a little turmeric)

Kasoori methi / Crushed Dried Fenugreek Leaves – 1 tsp

Salt – as per taste

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Method:

I have used a pressure cooker to make this dish.

Heat some oil in a pressure cooker. Add the whole garam masala spices; ie cumin seeds, cinnamon sticks, cloves and black peppercorn. Let them sizzle for a few seconds.

Then add the finely chopped onions. When the onions turn pink, add the ginger-garlic-green chilli paste. Saute for a few mins. Then add in the crushed or finely chopped tomatoes. Add the spices – turmeric, red chilli powder and the coriander-cumin powder. mix and saute until the tomatoes turn mushy and oil starts oozing out from the sides.

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Then add the lamb pieces, whipped yogurt and red chilli paste. Mix well and saute without adding any water for at least 10-15 mins. Let the lamb saute in its own juices.

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After intensive sauteing, add some water just enough to cover the lamb pieces. Let it come to a boil. Cover it and pressure cook until the first whistle on a high flame and then for 20 mins on a low flame. P.S: The cooking time for lamb mightย vary depending on the kind of lamb used and also the pressure cooker.ย 

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After 20 mins, switch off the flame and let the pressure go down. Open the lid of the pressure cooker and switch on the flame. Add the boiled moong lentils and sprinkle kasoori methi powder and garam masala powder on top. Add salt to taste. Mixย everything well and let this simmer for 5 mins.

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Once done, delicious Dal Gosht will be ready to serve.

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I served it with rice flour bhakris and a simple salad. Enjoy!

 

 

 

 

 

 

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81 thoughts on “Dal Gosht (Lamb and Lentils Curry)

  1. I have been missing some flavours in my life!!Hahaha๐Ÿ˜Š You got it on the right time. Furthermore, what shall i say about this dish!!(Its Tuesday!!๐Ÿ˜ฃ)

    But obviously it looks so provoking and Tangy!! The texture is so awesome!! Loved the dish through my eyes!!๐Ÿ˜Š๐Ÿ‘

    Liked by 3 people

      1. Well so am I haha ๐Ÿ˜‚ But I’m going over to eat salmon at some friends. Won’t be as good as yours. You Indian women amaze me. You all look so kind, beautifully l and happy and cook like chefs. What more do you want lol. ๐Ÿ’š

        Liked by 1 person

  2. This looks wonderful! I am normally not a much of a lamb fan, but I did make a lentil dish myself this past weekend if you want to visit my blog. You can tell autumn is coming with the preparation of lentils and such! ๐Ÿ™‚ I would imagine the spices you used offset the gamy taste of the lamb, which is what I usually don’t like. Wonderful post and photos, as always!

    Liked by 2 people

    1. Thank you Vanessa! Lentils are the love of my life & I pretty much can’t do without them, be it any time of the year. :)) You are right…the spices and the lentils add so much flavors to this dish. It does make a hearty meal. I will be right on my way to your blog to check out your lovely recipe๐Ÿ˜Š๐Ÿ–’

      Liked by 2 people

  3. Nothing like salivating while reading!! I love your ingredients and your method of cooking. Rarely do I see anything fried by you. Your finished products are simply REAL FOOD I encourage my readers to eat in place of “food like substances” filled with chemicals, preservatives and dyes. Such a pleasure to see what’s on the menu!

    Liked by 2 people

    1. You are right Doctor…I hardly fry things! Except for “pooris” and that too only on special occasions. My parents have diabetes and high cholesterol issues. So that gives me a good reason to remain cautious and stay away from deep fried goods. Thank you so much for your kind words :))

      Liked by 2 people

    1. Hey thanks Sumith! I had Sadya with my friends. It was really good…but the funny thing about it was… there was no avial! Which is so not common about a Sadya. But anyways, everything else was really good! My daughter loved the mango curry with boiled rice. :))

      Liked by 2 people

      1. Happy to hear from you after a long time. Glad you enjoyed the sadhya:) sadhya is incomplete with out avial. It’s bit tricky in making. May be some body skipped that๐Ÿ˜‚ My little one too love that mango pulissery.

        Liked by 2 people

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