Dal Ghosht (Mutton In Lentil Gravy) Recipe

Name: Dal Ghosht (Mutton In Lentil Gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mutton, boneless,cut into pcs.; 150 g mung dal; 150 g channa dal; 150 g masoor dal; 50 g tamarind pulp, soaked in a little water; 2 -3 tablespoons clarified butter; 2 g cinnamon; 1 bay leaf; 2 -3 big onions, sliced; 3 tablespoons ginger-garlic paste; 1 teaspoon red chili powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon coriander powder; 1 green chili, chopped; 3 sprigs curry leaves; 2 teaspoons cumin seeds; salt; 8 -10 garlic flakes; 2 teaspoons mustard seeds; 2 -3 whole dried red chilies

Servings: persons

1 kg mutton, boneless,cut into pcs.
150 g mung dal
150 g channa dal
150 g masoor dal
50 g tamarind pulp, soaked in a little water
2 -3 tablespoons clarified butter
2 g cinnamon
1 bay leaf
2 -3 big onions, sliced
3 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 green chili, chopped
3 sprigs curry leaves
2 teaspoons cumin seeds
salt
8 -10 garlic flakes
2 teaspoons mustard seeds
2 -3 whole dried red chilies

1
Boil the dals together till they are tender and combined.
2
THis can be done in a pressure cooker too.
3
(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.
4
(You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp.
5
Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
6
When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
7
Add the other spice powders and stir fry.
8
Add the meat pcs.
9
green chillies and 2 sprigs of the curry leaves and cook till done.
10
Remove the meat pcs and strain the gravy well.
11
Then add the tamarind pulp to the gravy and the cooked dal.
12
Put the meat pcs back into the gravy and season to taste.
13
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.
14
Garnish with chopped cilantro leaves.
15
Serve hot with plain rice or rotis.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 kg mutton, boneless,cut into pcs., 150 g mung dal, 150 g channa dal, 150 g masoor dal, and more.

Yes, Dal Ghosht (Mutton In Lentil Gravy) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal Ghosht (Mutton In Lentil Gravy)

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