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