Dal Gosht | Lentil and Meat Curry

Ingredients

• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon black peppercorns
• 2 inch cinnamon stick
• 5 green cardamom
• 2 black cardamom (see notes)
• 6 cloves
• 1 star anise
• 1/2 cup chana dal ((soaked for at least 4 hours or overnight))
• 1 1/2 cup water
• salt to taste
• 750 grams mutton (washed and drained (You can use lamb or beef with or without bone))
• 1/4 teaspoon turmeric powder
• salt to taste
• 1/2 cup water
• 3 tablespoons cooking oil
• 1 piece black stone flower (see notes)
• 1 bay leaf
• 3 medium-sized red onions (sliced finely)
• 4 green chillies (slit)
• 2 tablespoons ginger garlic paste
• 2 medium-sized tomatoes (chopped)
• 2 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon Kasuri methi (crushed)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 5 garlic cloves (sliced thin or crushed)
• 6 to 8 curry leaves
• 3 dried red chillies
• 1/2 teaspoon red chilli powder

Instructions

1. 1

   --- Prepare the spice mix ---

2. 2

   grind: Prepare the spice mix by dry roasting the whole spices in a thick-bottomed pan until fragrant. Switch off and let it cool. Grind to a powder and keep aside.

3. 3

   --- Pressure cook ---

4. 4

   Pressure cook the soaked lentils until done and transfer to a bowl and keep aside.

5. 5

   Pressure cook the meat in the same cooker until done.

6. 6

   --- Prepare Dal Gosht ---

7. 7

   Temper oil: Heat ghee in a saucepot.

8. 8

   fry whole spices: Add and saute the black stone flower, onions, bay leaf and green chillies.

9. 9

   saute: Add and cook the ginger garlic paste, tomatoes and ground spices and saute until mushy and oil surfaces.

10. 10

    mix: Add all of the cooked meat and the cooked lentils.

11. 11

    boil: Add more hot water as the gravy will get thicker as it sits because of the lentils.

12. 12

    boil: Bring to boil and simmer the gravy until desired consistency.

13. 13

    --- Prepare tadka ---

14. 14

    tadka: Heat ghee in a small shallow pan or tadka pan.

15. 15

    tadka: Add cumin and wait for it to crackle.

16. 16

    tadka: Add garlic cloves and fry till golden.

17. 17

    tadka: Add the curry leaves and dry red chillies.

18. 18

    tadka: Add the red chilli powder and switch it off.

19. 19

    tadka: Pour the tadka over the dal gosht pot, mix and cover the pot.

20. 20

    Serve dal gosht with rice or any Indian flatbreads.