Dal Ghosht (Mutton in lentil gravy)

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the dals together till they are tender and combined.
  • THis can be done in a pressure cooker too.
  • (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.
  • (You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp.
  • Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
  • When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
  • 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.
  • Remove the meat pcs and strain the gravy well.
  • Then add the tamarind pulp to the gravy and the cooked dal.
  • 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.
  • Garnish with chopped cilantro leaves.
  • Serve hot with plain rice or rotis.
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