Ingredients
- 500g (cut into pieces) Mutton/Beef
- 1/2 cup Yellow Moong Dal (split yellow lentils)
- 1 large (finely sliced) Onion
- 2 medium (chopped) Tomatoes
- 1 tablespoon Ginger-Garlic Paste
- 3 (slit) Green Chilies
- 2 tablespoons (optional) Yogurt
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Cumin Seeds
- 3 Whole Cloves
- 1 small piece Cinnamon Stick
- 2 Cardamom Pods
- 1 Bay Leaf
- Salt to taste
- 3 tablespoons Oil
- for garnish Fresh Coriander
- 4 cups (or as needed) Water
Directions
Daal Gosht is a rich and hearty dish that combines the goodness of tender mutton or beef with the comforting texture of yellow lentils (moong dal). The meat is slow-cooked with a blend of aromatic spices like cumin, garam masala, turmeric, and coriander, creating a savory and flavorful curry. The lentils add a unique texture, soaking up the spices and enhancing the depth of the dish. This dish is traditionally enjoyed with soft roti, fluffy paratha, or steamed rice. Perfect for a cozy family meal, Daal Gosht is a true celebration of hearty flavors and comforting ingredients, making it a must-try for any curry lover.
Note: The nutritional information provided is an estimate and may vary based on ingredients, portion sizes, and cooking methods. Here’s an approximate nutritional breakdown for Daal Gosht per serving (based on 4 servings): For more accurate nutritional data, it’s recommended to consult a registered dietitian or use a detailed nutrition calculator based on the exact ingredients used in the recipe.
Steps
1 Done | Cook the Meat and Lentils• In a large pot, heat oil and add cumin seeds, whole cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until aromatic. • Add sliced onions and sauté until golden brown. • Add ginger-garlic paste and sauté for 2-3 minutes. • Add the mutton/beef pieces and sear them until they brown on all sides. • Add chopped tomatoes, turmeric, coriander powder, and garam masala. Cook until tomatoes soften and oil starts to separate from the spices. • Add yogurt (if using), salt, and water. Stir well, bring to a boil, then cover and cook on low heat for 1 to 1.5 hours until the meat becomes tender. |
2 Done | Add the Lentils• In a separate pan, rinse the moong dal and add it to the pot with the meat. Stir to combine and add more water if needed. • Let it simmer for 30-40 minutes until the lentils are fully cooked and the curry thickens. |
3 Done | Finishing Touches• Check for seasoning and adjust salt and spices as needed. • Garnish with fresh coriander leaves. Serve the Daal Gosht with hot roti, paratha, or rice. Enjoy! |
