Dal Gosht

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Published under: Mutton

Dal Gosht / Lamb cooked with Bengal Gram
Lamb – 1 kg, cut into 1/2″ cubes
Bengal Gram – 1 1/2 cups, soaked for 2 hours
Oil – 6 tbsp
Ginger Garlic Paste – 4 tbsp
Turmeric powder – 1 tsp
Red Chilli Powder – 2 tsp
Garam Masala Powder – 2 tsp
Onions – 3, chopped, paste
Tomatoes – 4, chopped, paste
Salt to taste
Sugar – 1 tsp
Yoghurt – 1 cup
Green coriander – 1 tbsp, finely chopped

1. Drain and cook the bengal gram in 1 cup water till tender, but not over cooked.
2. Drain and keep aside.
3. Heat the oil in a kadai.
4. Add the lamb and fry till well browned.
5. Add the ginger-garlic paste, turmeric powder, red chilli powder, garam masala powder and tomato-onion pastes.
6. Reduce the heat and cook till the oil separates from the mixture.
7. Add the salt, sugar, yoghurt and 2 1/2 cups of water.
8. Cook on low heat till the lamb is tender.
9. Add the bengal gram and bring the mixture to boil.
10. Lower the heat and simmer until well blended.
11. Serve hot, garnished with green coriander.

image credit: lematinal

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