Dal Ghosht (mutton In Lentil Gravy)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 kg mutton, boneless,cut into pcs.
• 150 g mung dal
• 150 g channa dal
• 150 g masoor dal
• 50 g tamarind pulp, soaked in a little water
• 2 -3 tablespoons clarified butter
• 2 g cinnamon
• 1 bay leaf
• 2 -3 big onions, sliced
• 3 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1 green chili, chopped
• 3 sprigs curry leaves
• 2 teaspoons cumin seeds
• salt
• 8 -10 garlic flakes
• 2 teaspoons mustard seeds
• 2 -3 whole dried red chilies

Recipe

• 1 boil the dals together till they are tender and combined.
• 2 this can be done in a pressure cooker too.
• 3 (add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) mash the dals well.
• 4 (you can put them in a blender to get a smooth blend- i don't) extract around 50 g paste from the tamarind pulp.
• 5 heat 1/2 the clarified butte and add the whole spices including the bay leaves.
• 6 when the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
• 7 add the other spice powders and stir fry.
• 8 add the meat pcs.
• 9 green chillies and 2 sprigs of the curry leaves and cook till done.
• 10 remove the meat pcs and strain the gravy well.
• 11 then add the tamarind pulp to the gravy and the cooked dal.
• 12 put the meat pcs back into the gravy and season to taste.
• 13 heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry.
• 14 garnish with chopped cilantro leaves.
• 15 serve hot with plain rice or rotis.