Dal Gosht Recipe

Required Ingredients:

Cooking Oil            –                 2 tbs

Onion                       –                 1 large peeled and chopped

Garlic Paste           –                 10g

Ginger Paste         –                 10g

Masoor Daal        –                 500g

Tomatoes              –                 6 small tomatoes skinned and cut in halves

Green Chili             –                 2 sliced

Meat                        –                 500g minced lean beef or lamb

Ghee                         –                 1 tbs

Thumb size pieces fresh ginger grated, 2 cinnamon sticks, 4 cloves and 2 whole cardamom pods ( Garam Masala)

Method

Heat the oil in a large saucepan over medium heat. Add the chopped onion. When the onion looks translucent, add the crushed garlic and toss a little to release the flavor. Put the daal into the pan with approximately 750 ml of water and cook for 10 minutes. Watch so that it does not boil over and skim off the scum if necessary. Add a little more water if required. Lower the heat. Add the halved tomatoes, sliced chilies and grated ginger.

Add the meat stirring gently to mix well with the daal and cover the pan o cook slowly without losing much moisture and flavor. You may add a couple cups of water in between if needed. Cook till the daal is mushy and the meat is tender. It may take 25 to 30 minutes to cook. The consistency needs to be just moist like thick gravy and not runny.

Take a small frying pan and dry fry the cinnamon sticks, cloves and small cardamom’s to release the aroma for a couple of minutes. Crush the fried spices in pestle and mortar and immediately sprinkle over the cooked dish with a drizzle of ghee.

Serve with zeera rice or naan bread.