Dal Gosht is a Hyderabadi delicacy of Mutton cooked with Lentils. Traditionally Chana dal (Bengal gram lentil) is used for this preparation but a mix of all lentils too can be made use of to prepare at times. Choice is yours. But today I made, using chana dal. This recipe calls for a spicy and a tangy gravy which I enjoy best with any type of rice preparation. So check for a step by step method with pictures to prepare it.
- 250 gms. Mutton on bones
- 1/2 cup chana dal (Bengal Gram), soaked for 30 minutes
- 2-3 tbsp. oil
- 2 onions, chopped
- 1 star anise
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 1 large tomato, chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. garam masala powder
- salt to taste
- 1 sprig curry leaves
- 1 tsp. tamarind paste
- coriander leaves, green chilies, chopped onion & ginger julienne to garnish
Heat oil in a pan and saute the onion and all the whole garam masala till the onions turn light brown. Add the tomatoes and continue to fry till it is mashed.
Now add the ginger-garlic paste and all the powdered spices mixed with 1/4 cup water. Saute till the oil separates.
Add the mutton and the curry leaves. Fry on a low flame till dry. Add the chana dal, tamarind paste and 1 1 /2 cups water.
Pressure cook for 25 minutes on a low flame after the first whistle. Garnish with coriander leaves, ginger julienne and green chilies. Serve either with rice, plain Biryani, jeera rice, naan or tandoori roti.
Heat oil in a pan and saute the onions & the whole garam masalas
till the onion turns light brown.
Add the tomatoes and fry till it is mashed.
Add the ginger-garlic paste and all the powdered spices mixed
with a little water. Fry till the oil separates.
Add the mutton and the curry leaves. Fry till dry.
Add the soaked chana dal, tamarind paste and......
.......1 1/2 cups water.
Pressure cook on a low flame for 25 minutes after the first whistle.
Serve, garnished with coriander leaves, ginger julienne, chopped
onion and green chilies.