Pakistani Dal Gosht is a flavorful and hearty traditional dish from Pakistan that combines tender pieces of meat with lentils and a blend of aromatic spices. It is a popular and cherished recipe in Pakistani cuisine, appreciated for its rich taste and comforting nature.Ingredients
For the meat
.500g mutton or beef, cut into small pieces
.1 large onion, finely chopped
.2 tomatoes, finely chopped
.2 tablespoons ginger-garlic paste
.1/2 cup yogurt (plain)
.1/4 cup cooking oil or ghee (clarified butter)
.1 teaspoon cumin seeds
.1 teaspoon turmeric powder
.1 teaspoon red chili powder (adjust to your spice level)
.1 teaspoon coriander powder
.1/2 teaspoon garam masala
.Salt to taste
For the lentils
.1 cup split red lentils (masoor dal), washed and soaked for 30 minutes
.4 cups water
.1/2 teaspoon turmeric powder
.Salt to taste
For garnishing
.Fresh coriander leaves, chopped
.Green chilies, sliced
.Lemon wedges
Instructions
In a large pot, combine the soaked lentils, water, turmeric powder, and salt. Bring it to a boil, then reduce the heat to medium and let it cook until the lentils become soft and mushy. Stir occasionally to prevent sticking. This usually takes around 15-20 minutes.
In a separate heavy-bottomed pot or pressure cooker, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and sauté until they become golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, red chili powder, coriander powder, turmeric powder, and salt. Cook the masala until the oil starts to separate from it.
Add the meat pieces to the pot and brown them for about 5 minutes.
Once the meat is browned, lower the heat and add the yogurt. Mix well to coat the meat with the yogurt and spices.
Cover the pot and let the meat cook on low heat until it becomes tender. If using a pressure cooker, cook for 15-20 minutes after the first whistle.
Once the meat is tender, add the cooked lentils to the meat mixture. If the dal is too thick, you can add some water to achieve the desired consistency.
Simmer the dal gosht for another 10-15 minutes, allowing the flavors to meld together.
Sprinkle garam masala over the dal gosht and mix well.
Garnish with chopped coriander leaves, sliced green chilies, and lemon wedges.
Serve the delicious Pakistani Dal Gosht with naan, roti, or steamed rice. Enjoy your hearty and flavorful meal!