📝 About This Recipe
A soul-warming masterpiece from the kitchens of the Nizams, Dal Gosht is a harmonious marriage of succulent bone-in meat and creamy slow-cooked lentils. This dish is celebrated for its complex layers of spice, a hint of tanginess from tamarind, and the aromatic finish of a smoky ghee tempering. It is the ultimate comfort food that bridges the gap between a robust meat curry and a nutritious lentil stew.
🥗 Ingredients
The Meat & Marinade
- 500 grams Mutton or Lamb (cut into 1.5-inch pieces, bone-in preferred for flavor)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Turmeric Powder
- 1/2 cup Greek Yogurt (whisked until smooth)
The Lentil Base
- 1/2 cup Chana Dal (Split Bengal Gram) (soaked for 1 hour)
- 1/4 cup Toor Dal (Split Pigeon Peas) (soaked for 30 minutes)
- 3 cups Water (for boiling lentils)
The Curry Aromatics
- 3 tablespoons Vegetable Oil
- 2 medium Red Onions (thinly sliced)
- 1 stick Whole Spices (Cinnamon, 3 green cardamoms, 4 cloves)
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Tamarind Paste (diluted in 2 tbsp water)
The Tadka (Tempering) & Garnish
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin Seeds
- 2-3 pieces Dried Red Chilies
- 1/4 cup Fresh Cilantro (chopped)
- 10-12 leaves Fresh Mint Leaves (torn)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton with ginger-garlic paste, turmeric, yogurt, and a pinch of salt. Set aside for at least 30 minutes to tenderize.
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2
Drain the soaked Chana and Toor dal. Place them in a pressure cooker or heavy pot with 3 cups of water and a pinch of turmeric. Cook until completely soft (about 4-5 whistles in a pressure cooker). Once cooked, whisk the lentils lightly to a creamy consistency but leave some texture.
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3
Heat 3 tablespoons of oil in a heavy-bottomed pot or pressure cooker. Add the whole spices (cinnamon, cardamom, cloves) and let them sizzle for 30 seconds until aromatic.
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4
Add the sliced onions and sauté on medium heat until they turn a deep golden brown. This 'biryani-style' browning is crucial for the depth of flavor.
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5
Add the marinated meat to the onions. Turn the heat to high and sear the meat for 5-7 minutes until the juices are sealed and the oil starts to separate.
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6
Stir in the red chili powder and coriander powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
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7
Add 1.5 cups of hot water, cover tightly, and simmer on low heat until the meat is 90% cooked and tender (about 35-45 minutes in a pot, or 15 minutes in a pressure cooker).
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8
Once the meat is tender, pour the whisked lentils into the meat pot. Stir well to combine the two components.
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9
Add the tamarind paste and salt to taste. Simmer the mixture on low heat for 10-12 minutes, allowing the flavors of the meat and lentils to meld together. If the consistency is too thick, add a little hot water.
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10
Stir in the garam masala and half of the fresh mint and cilantro. Let it simmer for another 2 minutes.
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11
Prepare the Tadka: In a small pan, heat the ghee. Add cumin seeds and dried red chilies. Once the seeds crackle and turn brown, pour this sizzling ghee over the Dal Gosht immediately and cover the lid for 2 minutes to trap the aroma.
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12
Garnish with the remaining cilantro and mint. Serve hot.
💡 Chef's Tips
Always use bone-in meat for Dal Gosht as the marrow adds a richness that boneless meat cannot replicate. Don't rush the onions; they must be deep golden brown to provide the characteristic sweetness and color to the gravy. If you have time, slow cook the meat in a heavy pot instead of a pressure cooker for a superior, melt-in-the-mouth texture. Adjust the ratio of Chana Dal and Toor Dal to your liking; Chana Dal provides texture while Toor Dal provides the creamy base. For an extra smoky flavor, you can perform the 'Dhuan' technique by placing a hot piece of charcoal in a small bowl inside the pot, drizzling ghee over it, and sealing the lid for 5 minutes.
🍽️ Serving Suggestions
Serve with fragrant Jeera Rice (Cumin Rice) or long-grain Basmati rice. Pair with buttery Garlic Naan or crisp Tandoori Roti to scoop up the thick gravy. Accompanied by a side of Kachumber Salad (diced cucumbers, tomatoes, and onions with lime). Serve with a side of pickled red onions and a wedge of fresh lemon to cut through the richness. A cold glass of salty Lassi or Mint Raita makes for a refreshing beverage pairing.