Indulge in the heartwarming flavors of Daal Gosht, a beloved Pakistani and Indian dish. Tender mutton pieces meet a rich, spiced lentil gravy, creating a dish that's both hearty and satisfying. Prepare to savor the delightful blend of meat and lentils in every comforting bite.
Boil Lentils until soft (25-30 minutes).
Boil Pea Dhall until soft (30-35 minutes).
Add Cooking oil to pot and heat.
Add Onions and cook till lightly brown.
Add Cinnamon Sticks, Anistar, Elachie Pods, Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste and stir for 2-3 minutes on medium heat. You may add a little water as required.
Now add your mutton and curry leaves then cook for about ±30-35 minutes depending on the toughness of the meat.
When the meat is cooked add the boiled Lentils, boiled Dhall, 1 teaspoon Sugar and 1 Cup Water. Cook for another 5-15 minutes.
Garnish with Dhania Leaves
Ingredients
Directions
Boil Lentils until soft (25-30 minutes).
Boil Pea Dhall until soft (30-35 minutes).
Add Cooking oil to pot and heat.
Add Onions and cook till lightly brown.
Add Cinnamon Sticks, Anistar, Elachie Pods, Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste and stir for 2-3 minutes on medium heat. You may add a little water as required.
Now add your mutton and curry leaves then cook for about ±30-35 minutes depending on the toughness of the meat.
When the meat is cooked add the boiled Lentils, boiled Dhall, 1 teaspoon Sugar and 1 Cup Water. Cook for another 5-15 minutes.
Garnish with Dhania Leaves
