📝 About This Recipe
A soul-warming masterpiece from the kitchens of the Nizams, Dal Gosht is a harmonious marriage of succulent bone-in mutton and a velvety blend of protein-rich lentils. Infused with aromatic spices and finished with a smoky tempering of cumin and chilies, this dish offers a profound depth of flavor that is both rustic and regal. It is the ultimate comfort food, celebrated across the Indian subcontinent for its hearty texture and complex, layered spice profile.
🥗 Ingredients
The Meat & Marinade
- 500 grams Mutton (Goat or Lamb) (bone-in, cut into 1.5-inch chunks)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 1/2 teaspoon Turmeric Powder
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)
- 1/4 cup Red Lentils (Masoor Dal) (rinsed well)
The Aromatics & Spices
- 4 tablespoons Ghee or Oil (ghee provides a richer flavor)
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (finely chopped)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 stick Whole Spices (cinnamon, 3 green cardamoms, 4 cloves)
The Tadka (Tempering) & Garnish
- 2 tablespoons Ghee (for the final touch)
- 1 teaspoon Cumin Seeds
- 2-3 pieces Dried Red Chilies
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
In a large bowl, marinate the mutton with ginger-garlic paste, turmeric, yogurt, and a pinch of salt. Let it rest for at least 30 minutes to tenderize.
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2
Combine the soaked Chana Dal, Toor Dal, and Masoor Dal in a pressure cooker with 3 cups of water and a pinch of turmeric. Cook until soft and mushy (about 4-5 whistles). Once done, whisk the lentils until smooth and set aside.
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3
Heat 4 tablespoons of ghee in a heavy-bottomed pot or a clean pressure cooker. Add the whole spices (cinnamon, cardamom, cloves) and let them sizzle for 30 seconds.
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4
Add the sliced onions and sauté over medium heat until they turn a deep golden brown. This 'biryani-style' browning is crucial for the gravy's color.
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5
Add the marinated mutton to the onions. Turn the heat to high and sear the meat for 5-7 minutes until the juices are locked in and the meat changes color.
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6
Stir in the chopped tomatoes, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil (ghee) begins to separate from the sides of the masala.
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7
Add 2 cups of hot water to the meat. If using a pressure cooker, cook for 15-20 minutes until the meat is 90% tender. If cooking in a pot, cover and simmer for 45-50 minutes.
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8
Once the meat is tender, pour the whisked lentil mixture into the pot. Stir well to combine the meat gravy with the lentils.
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9
Add the garam masala and adjust the salt. If the consistency is too thick, add a little warm water. Let it simmer on low heat for 10-12 minutes so the flavors meld.
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10
Prepare the Tadka: In a small pan, heat 2 tablespoons of ghee. Add cumin seeds and dried red chilies. Once the seeds crackle, pour this hot tempering immediately over the Dal Gosht.
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11
Cover the pot immediately after adding the tadka to trap the smoky aroma. Let it rest for 5 minutes.
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12
Stir in the fresh lemon juice and garnish generously with chopped cilantro and a few ginger juliennes before serving.
💡 Chef's Tips
Always use bone-in meat as the marrow releases gelatin that gives the gravy a rich, silky mouthfeel. Don't skip soaking the Chana Dal; it takes longer to cook than other lentils and needs that head start to become creamy. For an authentic smoky flavor (Dhungar method), place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and seal the lid for 2 minutes. If the stew becomes too thick upon cooling, always thin it out with boiling water rather than cold water to maintain the emulsion of spices. Ensure the onions are truly golden brown; under-fried onions will result in a pale, sweet gravy rather than a savory, deep-flavored stew.
🍽️ Serving Suggestions
Serve steaming hot with Jeera Rice (Cumin Rice) or aromatic Basmati Pilaf. Pair with buttery Garlic Naan or crisp Tandoori Roti to scoop up the thick lentil gravy. Accompany with a side of Kachumber salad (diced cucumbers, onions, and tomatoes with lime). A cold glass of salted Lassi or Mint Raita balances the warm spices perfectly. Offer a wedge of fresh lime on the side for those who prefer an extra tangy kick.