Daal Gosht with Rice


Tender and succulent mutton prepared in a chickpea curry makes for a dish that is as delicious as it is healthy. A perfect blend of meat and lentils, and when served with rice, it is a complete balanced meal. A great option for lunch or dinner.

  • Medium
  • 3 person(s)
  • 25 Min


    • Oil3 – 4 tablespoons
    • Onions, sliced2
    • Mutton meat, boneless½ KG
    • Ginger garlic paste1 teaspoon
    • Tomatoes, chopped2
    • Saltto taste
    • Garam Masala½ teaspoon
    • Red chili powder1 tablespoon
    • Turmeric powder½ teaspoon
    • Coriander Powder½ teaspoon
    • Cumin Powder½ teaspoon
    • Tomato paste1 tablespoon
    • Wateras needed
    • Yogurt1 cup
    • Pigeon pea split lentil, soaked1 ½ cups
    • Green chilies3 - 4
    • Freshly chopped corianderfor garnish


  • In a large pot, over medium flame, heat oil and saute onions until brown.
  • Add meat, ginger garlic paste and stir for 6 minutes until the meat is no longer pink.
  • Add chopped tomatoes, salt, garam masala, red chili powder, turmeric powder, ground cumin, ground coriander and mix well.
  • Add tomato paste, water and stir well.
  • Now add yogurt, mix and cover the lid cooking for 7 minutes.
  • Add pigeon pea split lentils and stir. Then add green chilies, water, mix and cover the lid slow-cook for 10 minutes.
  • Garnish with freshly chopped coriander.
  • Enjoy! Please give us your feedback in the comments below.
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