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Daal Gosht (Dhal Gosht, Dhall and Mutton)

Daal Gosht (Dhal Gosht, Dhall and Mutton)

 1 cup Lentils
 500 g Pea Dhall (Split Peas)
 1.50 kg Mutton
 57 tbsp Cooking Oil
 1 Medium Size Onion Thinly Sliced
 1 Tomato – Medium Size
 3 tbsp Curry Powder
 1 tsp Turmeric Powder
 1 tsp Jeera Powder (Level)
 1 tsp Dhania Powder (Level)
 1 tsp Salt (Salt to Taste)
 3 Cinnamon Sticks
 3 Anistar
 3 Elachi Pods
 2 tbsp Ginger/Garlic Paste
 1 tsp Sugar
 1 cup Water
 Curry Leaves
 Dhania Leaves

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