Gosht or ghosht refers to tender meat that has been cooked for a long time and is used as an ingredient in a variety of Middle Eastern, Central Asian, and Indian subcontinent cuisines. The name comes from the Persian word gosht, which means "meat" or "flesh," particularly goat meat. Most gosht recipes in India contain goat or mutton. Dal Gosht is a dish that has different flavours of meat, spices and dal. This flavorful meat is made using a special combination of lentils and simmered on a low flame to bring out all of the spices' flavours. However, this recipe dates back to the eleventh century or the Turkish Sultanate that ruled until 1526.
Dal Gosht is a popular Pakistani and North Indian curry meal made with Chana Dal and any type of red meat (lamb, mutton, or beef, all of which are delicious!). Like other traditional curries, it's cooked in a masala base of onions and tomatoes with a variety of South Asian spices. It's hearty and cosy, and it's ideal for a gloomy dinner night. To acquire more fragrant flavours, people boiled lentils and meat together in one pot. Furthermore, the emergence of fusion cuisine has modified the way dal gosht is prepared. The authentic dal gosht is mainly made with chana dal. In India people sometimes use Arhar and Masoor dal along with chana dal.
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Here is a delicious recipe for Dal Gosht that you can try for Dinner-
Ingredients
- 500 gms of Mutton
- 1 cup Chana Dal
- 1/2 cup Arhar dal
- Chopped Onions
- Garlic paste
- Ginger paste
- Red chilli powder
- Turmeric Powder
- Cumin powder
- Coriander powder
- Garam Masala
- Green chillies
- Salt to taste
Directions
- First, wash and soak the dal for 30 minutes before beginning to make the Daal Gosht dish. Drain the excess water from the mutton pieces.
- In a pressure cooker, cook the dal, mutton chunks, salt, turmeric powder, and 3 cups of water until the daal is mushy.
- Add 2 tablespoons ghee, heated in a heavy-bottomed pan. After that, add the whole cumin and the dried red chilli.
- Fry the onions until they are golden brown. Fry for a minute with the ginger and garlic paste.
- Fry until the ghee separates from the masala, then add the coriander, cumin seeds, black pepper powder, red chilli, and garam masala powder.
- Add the cooked daal meat mixture to this masala and mix well. Bring to a boil and simmer for 20 minutes. Take off from the fire and garnish it with lemon slices and coriander leaves.
- Serve Daal Gosht along with Tawa parantha and rice.
Tips
- Make sure you pre-soak the dal before putting it in a pressure cooker.
- You may add unchopped green chillies to the dal for an enhanced spicy flavour.
- You can put garlic cloves along with the ginger garlic paste. This will amp up the gravy's flavour.
- Use fresh coriander leaves for garnishing as the fresh leaves are rich in aroma and flavour.
