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Dal Gosht
Category : Mutton, Lamb, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Roast the whole garam masalas (to garnish) lightly on a tawa till aromatic.
- Dry grind them and keep aside.
- Heat oil in a non-stick kadai.
- Add cinnamon, bay leaves, cloves, cardamoms, cinnamon and whole black peppercorns.
- Saut� them for a few seconds.
- Add the chopped onions, and fry on a low flame till they turn golden brown.
- Add the mutton pieces and salt. Mix well.
- Pressure cook till one whistle.
- Remove the steam, open the cooker and remove the mutton pieces with the water from the onions.
- To the fried onions add the coriander powder, red chilli powder, turmeric powder and ginger -garlic paste. Mix well.
- Saut� on a low flame till the masalas are well blended with the onions.
- Simmer and gradually add the curds, little at a time and keep stirring. Saut� till oil separates.
- Add the kept aside mutton pieces with the water and mix well.
- Saut� the mutton in the curd mixture on a low flame till the oil separates.
- Add some water and cook the mutton till done.
- Pressure cook the chana dal with little salt and sufficient water. Cook the dal till done.
- Churn the dal a little with a hard blender and add it to the cooked mutton. Mix well.
- Simmer for few minutes.
- Evenly sprinkle freshly ground garam masala and garnish with coriander leaves. Serve hot.
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
� 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
RECIPES BY ANITA RAHEJA
