Daal Gosht (Lamb/Mutton cooked with Lentils)

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While returning from a meeting, with my friends, I went to a restaurant that serves Peshawari food in Bombay But there was nothing Peshawari about it. The dishes were Deceitful. What sets Peshawari food apart from the rest is the lack of spices in it, without which they still manage to create scrumptious dishes for their customers. One such dish, their Namkeen Karahi, is a simple and special one. However I didn’t find this on the menu and some other popular Peshawari dishes like Suleymani Murgh Ke Kebab, Maash Pulao were also missing. So we with a heavy heart, ordered Daal Gosht (Which no-one eats in Peshawar apparently) and when I took a bite, my taste pallet started sulking. So I decide to share the Daal Gosht recipe. Its simple yet so delicious.

There are thousand of variants of Daal Gosht in India and subcontinents however not all of them are flavorsome. Amateur chefs and home cooks have been using different kind of lentils to compliment mutton but in my opinion Chana daal and Mutton complement each other beautifully. The slow cooked meat should ideally fall off the bone for the perfect Daal Gosht. It goes well with Matar pulao.

The ingredients we need are

Ingredients:

• 2 cups Chana daal (Chickpeas lentils)
• ½ kg mutton (cutlet or chop piece) or Mutton Shoulder
• 1 big onion sliced
• 2  tomato sliced
• 2 tbspns ginger julienne
• 2 tbspns ginger and garlic paste (use fresh for better results)
• 1 cup Ghee
• Few green chillies sliced
• Salt to taste
• 1 teaspoon chilli powder
• 1 teaspoon turmeric
• 1 teaspoon Coriander powder 
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon crushed Pepercorns
• 2 tbspns lemon/lime juice
• Fresh coriander 

Dal gosht

A photo posted by the artful dodger (@nazarabbass) on Dec 18, 2016 at 11:02am PST

Procedure:
Soak channa daal for atleast 2 hrs before cooking.


-Boil meat in salted water until its tender.
-Reserve the stock and keep aside the meat.
-Heat Ghee in a deep vessel and fry onion, ginger garlic paste until they are brown. Now add coriander powder, turmeric, red chilli powder, peppercorns and mix well.
-Add boiled meat and fry in this masala for some time.
-Now add tomatoes and mix well.
-When tomatoes are a cooked, add daal and 1 cup of stock (remember the stock we are using already have salt in it, so be concerned about the salt) and 1 cup of warm water.
-Cook on medium heat for about 30 minutes until the daal comes in rite consistency. (Rite consistency of Channa daal is that it is tender and well-cooked but in its shape).
-Add green chillies, fresh coriander, lemon juice and ginger julienne  and serve hot with naan or chapattis or Matar pulao.