Dal Ghosht (Mutton in Lentil Gravy)

Name: Dal Ghosht (Mutton in Lentil Gravy)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg mutton; 150 g mung dal; 150 g channa dal; 150 g masoor dal; 50 g tamarind pulp; 2 tbsp clarified butter; 2 g cinnamon; 1 bay leaf; 2 big onions; 3 tbsp ginger-garlic paste; 1 tsp red chili powder; 0.25 tsp turmeric powder; 0.5 tsp coriander powder; 1 green chili; 3 sprig curry leaves; 2 tsp cumin seeds; salt; 8 garlic flakes; 2 tsp mustard seeds; 2 whole dried red chilies

Mutton, lentils and red chilies simmered on the stove and spiced with tamarind and cinnamon for a South Asian dal. It's finished with chopped cilantro leaves.

1 hr 30 min · Serves 4 · Takes some skill

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: hard

1
Boil the dals together till they are tender and combined. THis can be done in a pressure cooker too.
2
(Add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) Mash the dals well.
3
Extract around 50 g paste from the tamarind pulp. Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
4
When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
5
Add the other spice powders and stir fry. Add the meat pcs. Green chillies and 2 sprigs of the curry leaves and cook till done.
6
Remove the meat pcs and strain the gravy well. Then add the tamarind pulp to the gravy and the cooked dal.
7
Put the meat pcs back into the gravy and season to taste. Heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry.
8
Garnish with chopped cilantro leaves. Serve hot with plain rice or rotis.