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I could not find oil dhal for this recipe so had to use toor dhal. I also used chicken but would try lamb next time. The flavour was so good! We all thoroughly enjoyed this comforting dish on a cool autumn night in Sydney. There are a lot of ingredients as in any curry but the steps are simple to follow. There were one or two very minor issues and for that reason I have rated four not five stars. The recipe says it serves up to 8 people with a maximum of 400 grams of lamb or chicken. This equates to 50 grams per person - a couple of bites. I know the dish is a traditional dish that nourishes a lot of people on a small amount of animal protein but I think I would increase the ratio of meat next time. Also at step 8 where the lightly fried tempering including 3 whole cloves of garlic is added to the pot, it is unclear what happens next - stir through or just leave sitting on top? These are small issues though and I will definitely make this again. Made for spring PAC 2014.

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ballarat May 08, 2014
Dhal Curry With Meat (Gosht Dhal)