Daal Gosht (beef with lentils)

Name: Daal Gosht (beef with lentils)
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp. cumin seeds; 5 button red chilies; 1/4 cup +3 tbsp. oil; 2 onions, sliced; 2 tbsp. ginger garlic paste; 1/2 Kg stewing beef, cube; 2 Tomatoes, chopped; To taste, salt; As required, water; 1/4 cup masoor daal (split red lentil); 1/4 cup moong daal (split yellow lentil); 1/2 cup chana daal (split bengal gram/split chickpeas); 1/2 tsp. turmeric; 1/2 tbsp. cumin powder; 1/2 tsp. nutmeg powder; 1/2 tsp. mace powder; To taste, chilli powder; 3-4 green chillies; 1 tsp. garam masala; 3 cloves garlic, sliced; As required, cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Daal Gosht (beef & lentil curry) is a popular Pakistani one pot meal. Often found at the dinner table in most households as it is highly nutritious and great meal to put together for the family. The daal gosht is so tasty that it goes well with rice or rotis.

It is usually made with chana daal (Bengal gram) and any kind of red meat (lamb, mutton, beef), and cooked in a masala base of onions and tomatoes, like most typical curries, and a blend of spices. It’s hearty, and a comfort meal!

I used a combination of lentils to make this curry and beef instead of just chana daal and mutton. The red and yellow lentils completely melt into the curry, but the chana daal retains its shape and gives the dish a little texture. The stewing beef is boneless. You can use bone-in pieces also. I also kept the gravy on a semi-dry consistency. If you like, make the curry like that of Aloo Gosht (potato& meat curry).

Sarvat Hanif @sarvathanif

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Ingredients

2 hours (approx)

4 servings

1 tbsp.cumin seeds
5button red chilies
1/4 cup+3 tbsp. oil
2onions, sliced
2 tbsp.ginger garlic paste
1/2 Kgstewing beef, cube
2Tomatoes, chopped
To taste, salt
As required, water
1/4 cupmasoor daal (split red lentil)
1/4 cupmoong daal (split yellow lentil)
1/2 cupchana daal (split bengal gram/split chickpeas)
1/2 tsp.turmeric
1/2 tbsp.cumin powder
1/2 tsp.nutmeg powder
1/2 tsp.mace powder
To taste, chilli powder
3-4green chillies
1 tsp.garam masala
3 clovesgarlic, sliced
As required, cilantro, chopped

Saved

Steps

2 hours (approx)

1

Wash and soak the lentils for 2 hours. Drain and set aside.
2

In a pot heat ¼ cup oil and add onions. Fry till golden brown.
3

Add ginger-garlic pastes and fry 1 minute.
4

Add the meat and cook till colour changes.
5

Add tomatoes, salt and mix well. Cover and cook for 5 minutes.
6

Add 1 cup water, green chillies and bring to boil. Cover partially and cook for 15-20 minutes or until meat is half done.
7

Add the lentils turmeric, cumin powder, nutmeg, mace, chili powder and mix well for 5 minutes.
8

Add as required water, cover partially and cook for 30 minutes or until lentils and meat are tender.
9

Add garam masala and mix well. Switch off flame.
10

In frying pan, add remaining oil, garlic, button red chilies and cumin seeds. Fry until garlic is golden.
11

Pour the spiced oil (tadka) over the meat-lentil curry.
Garnish with cilantro and serve.