Dal Gosht Recipe

Ingredients 

Boneless mutton - 1/2 kg

Chaana dal - 1/2 cup

Tur dal - 1/2 cup

Onion slice - 4

Tomatoes - 2 (chopped)

Curd - 1/2 cup

Lime juice - 1

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Mustard seeds - 1/2 tsp

Coriander powder - 2 tbsp

Garam masala - 1 tsp (whole)

Garlic chopped - 1 tbsp

Ginger chopped - 1 tbsp

Cumin seeds - 1 tsp

Garam masala powder 1 tsp

Coriander - 2 tbsp (chopped)

Green chili - 2 tbsp (chopped)

Amchur powder - 2 tsp

Oil - 3 tbsp

Salt To taste

Method

• Marinate mutton in Curd/Yogurt, lemon juice, part of turmeric powder, part of Garam Masala Powder, mix well, leave aside for 2 hours.
• And now take chana dal and tur dal and cook it. Add turmeric and green chilies when it comes to a boil cover the pan and let it cook for some time till it is fully cooked.
• Take a pan, put some oil, Whole Garam Masala and add onion and sauté well.
• Next add green chili when the onions gets golden brown add ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time.
• Now add the marinated mutton to this mixture and sauté it.
• Grind dal in a mixer and add to the mutton.
• Give tadka of mustard seeds, cumin seeds and whole red chili, sprinkle some coriander and cook the pan and simmer it for an hour.
• Finely to this mixture add tomatoes, amchur powder, add a little salt, remaining garam masala powder, and cover it again for 10-15 minutes and cook on slow fire or till the mutton is fully cooked.
• Serve hot.

Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - A Hyderabadi treat