Name: Daal Gosht with Rice
Cook time: 25 min
Yield: 3
Ingredients: 3 – 4 tablespoons Oil; 2 Onions, sliced; ½ KG Mutton meat, boneless; 1 teaspoon Ginger garlic paste; 2 Tomatoes, chopped; to taste Salt; ½ teaspoon Garam Masala; 1 tablespoon Red chili powder; ½ teaspoon Turmeric powder; ½ teaspoon Coriander Powder; ½ teaspoon Cumin Powder; 1 tablespoon Tomato paste; as needed Water; 1 cup Yogurt; 1 ½ cups Pigeon pea split lentil, soaked; 3 - 4 Green chilies; for garnish Freshly chopped coriander

Daal Gosht with Rice

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Medium
3 person(s)
25 Min
2 Likes

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.

Ingredients

- 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

Preparation

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.