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Hyderabadi dal gosht
By : Rachael Abraham from nizam city hyderabadCategory : Lamb, Mughlai, Mutton
Servings : 3-6
Time Taken : 15-30 mins
Rating :
Method
- Boil the dal in a pressure cooker with 2 cups of water along with salt, tomatoes, cinnamon, curry leaves, tomatoes and salt.
- Once it is boiled, mash wish tamarind pulp and keep aside.
- For mutton curry, take another cooker, heat oil in it, add onions, mint leaves, fry them then add mutton, ginger garlic paste, turmeric powder, red chilli powder, garam masla powder.
- Mix well, add water and cover with a lid and let it cook till the meat is soft.
- Once it is cooked release the pressure, do not remove from heat.
- Add mashed dal to curry and mix well.
- If required, add 1/cup of water, let it boil nicely.
- Add coriander leaves.Check taste, if required add salt again and serve with hot rice.
Ingredients:
1 cup - dal
3 - bay leaf
5 - green chillies
1 bunch - mint leaves, chopped
2 - onions, sliced
1/2 kg - mutton
1 tsp - red chilli powder
1/2 tsp - turmeric powder
1 bunch - curry leaves
2 sticks - cinnamon
2 - cardamom
1 tsp - garam masala (cloves, cinnamon, fennel) powder
3 tsp - oil
2 tsp - tamarind pulp
1 bunch - coriander leaves, chopped Salt to taste
2 medium tomatoes
2 tsp - ginger garlic paste
1 cup - dal
3 - bay leaf
5 - green chillies
1 bunch - mint leaves, chopped
2 - onions, sliced
1/2 kg - mutton
1 tsp - red chilli powder
1/2 tsp - turmeric powder
1 bunch - curry leaves
2 sticks - cinnamon
2 - cardamom
1 tsp - garam masala (cloves, cinnamon, fennel) powder
3 tsp - oil
2 tsp - tamarind pulp
1 bunch - coriander leaves, chopped Salt to taste
2 medium tomatoes
2 tsp - ginger garlic paste
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
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