Daal gosht (Lamb with Lentils)

Name: Daal gosht (Lamb with Lentils)
Cuisine: British
Ingredients: 4 tbsp Toor dal; 2 tbsp Chana dal; 2 tbsp Masoor dal; 1 pack lamb (about 500g) (boneless and cubed); 1 tbsp ghee; 2 tbsp cumin seeds; 2 onion slices; 2 tbsp ginger (grated); 2 tbsp garlic (grated); 2 tbsp green chilli (finely chopped); 1 tin tomato; to taste Salt; 1 tbsp turmeric powder; 1 tbsp coriander powder; 1 tbsp red chilli powder; 1 tbsp garam masala; 1 handful coriander; 2-3 red chilli (sliced for garnish); Pressure cooker or big saucepan or casserole pot

Yui Miles @cookingwithyui

This recipe inspired by my IG cooking Live with M.A.DFoodie. We made Indian porridge and using dal and lots of delicious spices as for the sauce base. Then M.A.DFoodie suggested that we can use this sauce to make many main meals by adding meat like lamb or chicken in. So here it is Daal Gosht my version!! Absolutely scrumptious 😋 🍛

#onerecipeonetree

Yui Miles @cookingwithyui

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Ingredients

4 tbspToor dal
2 tbspChana dal
2 tbspMasoor dal
1 packlamb (about 500g) (boneless and cubed)
1 tbspghee
2 tbspcumin seeds
2onion slices
2 tbspginger (grated)
2 tbspgarlic (grated)
2 tbspgreen chilli (finely chopped)
1 tintomato
to tasteSalt
1 tbspturmeric powder
1 tbspcoriander powder
1 tbspred chilli powder
1 tbspgaram masala
1 handfulcoriander
2-3red chilli (sliced for garnish)
Pressure cooker or big saucepan or casserole pot

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Steps

1

Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour.
2

Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce.
3

Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
4

If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice

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Yui Miles @cookingwithyui

on November 17, 2019 19:20

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui