Dal Gosht | Hyderabadi Dal Gosht | Lamb and Lentil Curry | Chef Girish Joshi

beef

🥗Healthier: chicken

💰Cheaper: mutton

Chicken is lower in fat and mutton can be more affordable in some regions.

lentils

🥗Healthier: split peas

💰Cheaper: pulses

Split peas provide similar texture and flavor at a lower cost.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while vegetable oil is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños maintain heat with fewer calories, while bell peppers are milder and cheaper.

Wash and soak both the dals for at least 1 hour and then pressure cook it with some fresh water, turmeric powder, oil and salt for 6-7 whistles. Mix and leave it aside.

Slice onions, chop coriander and mint.

Heat oil in a pan and add whole garam masalas (Cumin seeds, green cardamom, black cardamom, cinnamon stick, bay leaf and cloves) and sauté for a few seconds.

Add sliced onions and sauté until onions turn golden brown on medium heat.

Add ginger & garlic puree, and turmeric powder and cook for 1 minute until the raw smell from the ginger and garlic paste disappears.

Add red chilli powder, coriander powder, and mutton to the pan and sauté for a few minutes.

Add water, mix, cover the pan and cook the mutton on low to medium heat till it's done. This may take 40-50 minutes depending upon the type and age of the meat. Keep mixing in between.

Once the meat is cooked, add the cooked dal, salt, kasuri methi, and tamarind pulp and cook for a few minutes. Adjust the consistency at this stage by adding more water if needed.

Add garam masala, chopped coriander and mint leaves and cook for a few more minutes.

For tempering, heat ghee in a separate pan, add sliced onions, and dry red chillies and cook until onions turn golden brown in colour.

Add the tempering over the Dal Gosht. Add more fresh coriander and ginger julienne.

Cooking Techniques

Equipment Needed

Spice Level: