Daal Gosht (Lamb Cooked with Split Chick Peas): Indo-Pak Cuisine

Serving: Four (4) persons

Ingredients:

• Mutton (Lamb): 750 gm (thoroughly washed and cleaned)
• Split chickpeas / Chana Daal: 150 gm (soaked in water for at least 30 to 45 minutes)
• Cloves / Lavang: 5 no’s
• Black pepper / Kali Mirch (whole): 5 no’s
• Bay leaf / Tejpat patta: 2 no’s (break it from middle)
• Green cardamom / Choti elaichi: 3 no’s
• Tumeric / Haldi: 1 teaspoon
• Kashmiri Mirch (powder): 2 teaspoon
• Ginger / Adarak: 1 inch fine chopped
• Oil: 3 tablespoons
• Salt: As per taste
• Water: 3 to 4 cups

For Tempering:

• Red onion / Piyaaz: 1/1/2 no’s (Thin cut – vertically)
• Tomato: 2 no’s small size (Very fine chopped)
• Garlic / Lasan: 5 cloves ( Fine chopped or paste)
• Ginger / Adarak: 1 inch (Julienne cut)
• Coriander powder / Dhania powder: 2 teaspoons
• Tumeric powder / Haldi powder: 1 teaspoon
• Chilly powder: 1 ½ teaspoon
• Spices powder / Garam masala: 1 teaspoon
• Mint leaf / Podina patta: ½ cup (fine chopped)
• Oil: 2 tablespoon
• Salt: As per taste but in the end, we have already added while cooking the meat and daal
• Coriander leaf / Dhania patta: ¼ cup (fine chopped for garnishing)

Preparation:

• In a pressure cooker on medium heat add oil and let it boil.
• Once boiled add, cloves, black pepper, bay leaf, green cardamom and gently sauté it for 2 minutes.
• It is time to add mutton and gently stir in the pressure cooker for 4 to 5 minutes, it will change its color.
• Now add split chick peas / chana daal and stir it alongwith the mutton.
• Add ginger, turmeric, salt, chili powder and at least stir it 4 to 5 times.
• Pour water and close the pressure cooker. It will take at least 5 to 6 whistles to be well cooked.
• Once done switch off the gas. Do not to open the pressure cooker let the steam within cook the mutton and daal more.
• Now prepare the tempering.
• On medium heat pour oil and once it is hot add onions and keep sauté it until they become dark golden brown or we can say caramelized colour.
• Once it is done take out ¼ of the golden fried onion and keep it aside on a tissue paper.
• Now add tomato and sauté it for 3 to 4 minutes, now add garlic and ginger and sauté it for 2 more minutes
• Add turmeric, chili powder, coriander powder, garam masala, mint leaf and keep sauté it until the mixture leaves oil from the side.
• Now add the cooked daal and mutton and stir nicely in the entire tempering. Check salt.
• If less you can add now, if all okay let the entire dish cook for at least 3 to 4 minutes.
• If the consistency is bit thick you can add water and cook well for at-least 2 to 3 boils.
• Once done before serving add the onions that we kept separate and garnish with coriander leaf.

Serve it with steam rice of roti or naan