Dhal Curry With Meat (Gosht Dhal)
photo by ballarat
- Ready In:
- 2hrs 30mins
- 300 -400 g lamb (cut into pieces) or 300 -400 g chicken (cut into pieces)
- 1 1⁄2 cups lentils (OIl dhal please read note)
- 1⁄4 cup brown lentils
- 2 teaspoons salt
- 2 teaspoons turmeric powder
- 1 teaspoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 medium onion, chopped
- 2 tablespoons oil
- 1 small tomatoes, chopped
- 1 cinnamon stick
- 1 teaspoon whole cumin seed
- fresh cilantro leaf, for garnishing
- 2 tablespoons ghee
- 3 slices onion rings
- 1 teaspoon whole cumin seed
- 1⁄2 teaspoon mustard seeds
- 3 whole garlic cloves
- 1 teaspoon garam masala
- Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
- In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
- Add meat and the spices. Stir a few times without adding water.
- Gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
- When it starts sticking to the pot add the tomotoe and about half a cup of water.
- Simmer slowly till well blended and the water has dried up.
- Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
- When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
- Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
Questions & Replies
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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.
RECIPE SUBMITTED BY
<p>hi! I am from joburg south africa. I am SAH mum who has a very active 15 month old son. When I am not chasing after him I enjoy reading,surfing the internet and enjoying my DH company. I love to bake and cook and sometimes do it to relax. I have been cooking since I was 12,learnt everything from my mum who is an excellent cook!</p>