Daal Goshth or Mutton cooked with Lentils

As the name suggests, Dal Goshth is a delectable and flavoursome combination of daal and mutton. Daal is a staple in most Indian households while mutton is a truly a non-vegetarian treat. Two variations of Dal Goshth can be seen. In one variation, tomatoes and ground daals are used while in the other beaten curd and whole daals are used. This dish is popular in various parts of India. In this recipe we bring together the two variations, taking tomatoes from the first and whole daal of the second. It tastes great whatever you serve it with – naan, paratha, rice or roti.

 

Ingredients:

  • ½ a kg of chicken or mutton.
  • A cup of chana dal.
  • 3 tablespoons of ginger – garlic paste.
  • 1 teaspoon of turmeric powder.
  • 2 tablespoons of canned tomato puree.
  • 4 tomatoes (fresh) that have been chopped up
  • Salt according to taste.
  • 3 sticks of cinnamon
  • 5 pods of cardamom
  • 3 teaspoon of jeera
  • 5 teaspoon of green chillies.
  • 1 tablespoon of green chili paste.
  • 1 1/2 teaspoon of garam masala.
  • For garnishing use chopped coriander leaves.
  • 2 big onions that have been sliced.
  • 3 tablespoons of oil.
  • A lemon.
  • 2 potatoes (cut into pieces and deep fry them)

Method of Preparation:

  • Boil the meat in 2 cups of water along with half of the ginger-garlic paste and some salt.
  • Boil the lentil separately in cilantro water with salt.
  • The lentil shouldn’t be overcooked
  • Add the cinnamon, cardamom, jeera and green chillies to oil heated in a pan.
  • Add in the onions and fry till they turn golden brown and add in the chopped tomatoes.
  • Add in the tomato puree along with the remaining portion of ginger-garlic paste, turmeric powder and salt.
  • Keep stirring and braise on medium heat for 10 mins
  • Add the meat along with lentils and the potatoes but retain the soupy broth in which the meat was cooked.
  • Cover and continue to cook for another 15 mins on low heat, until all the spices have blended in properly with the meat.
  • Now add the retained soupy broth along with garam masala powder and the lemon.
  • Cook this mixture for few minutes on low heat.
  • Garnish using the chopped coriander.
  • Serve with parathas or jeera rice.

Note: Braising is a cooking technique where the ingredients are cooked uncovered in high heat; and then cooked covered for a while in low heat. This seals the flavours and moisture well.

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