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Dal Gosht
( Dal Recipes Specials - Non vegetarian dal recipes ) PREVIOUS | NEXT
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By : Anita Raheja
Category : Mutton, Lamb, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
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Method
  1. Roast the whole garam masalas (to garnish) lightly on a tawa till aromatic.
  2. Dry grind them and keep aside.
  3. Heat oil in a non-stick kadai.
  4. Add cinnamon, bay leaves, cloves, cardamoms, cinnamon and whole black peppercorns.
  5. Saut� them for a few seconds.
  6. Add the chopped onions, and fry on a low flame till they turn golden brown.
  7. Add the mutton pieces and salt. Mix well.
  8. Pressure cook till one whistle.
  9. Remove the steam, open the cooker and remove the mutton pieces with the water from the onions.
  10. To the fried onions add the coriander powder, red chilli powder, turmeric powder and ginger -garlic paste. Mix well.
  11. Saut� on a low flame till the masalas are well blended with the onions.
  12. Simmer and gradually add the curds, little at a time and keep stirring. Saut� till oil separates.
  13. Add the kept aside mutton pieces with the water and mix well.
  14. Saut� the mutton in the curd mixture on a low flame till the oil separates.
  15. Add some water and cook the mutton till done.
  16. Pressure cook the chana dal with little salt and sufficient water. Cook the dal till done.
  17. Churn the dal a little with a hard blender and add it to the cooked mutton. Mix well.
  18. Simmer for few minutes.
  19. Evenly sprinkle freshly ground garam masala and garnish with coriander leaves. Serve hot.
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Ingredients:
� kg - mutton pieces of the shoulder (mushak)
200 g - chana dal
250 g - thick curds (beaten)
5 to 6 tbsp - oil
4 - medium onions (chopped)
2 pieces - cinnamon
2 to 3 - bay leaves
4 - cloves
6 to 7 - black pepper corns
1 - big cardamom
5 - green cardamoms
2 tsp - red chilli powder
2 1/2 tsp - coriander powder
� tsp - turmeric powder
1 tbsp - ginger-garlic paste
salt to taste
whole garam masala

For Garnishing: 1/2 tsp - poppy seeds
1/2 tsp - cumin seeds
1 - cloves
2 to 3 - green cardamoms
4 to 6 - whole peppercorns
1 - stick cinnamon

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