Pakistani
Daal gosht
Mutton slow-cooked with chana daal.
- 70minutes
- 12servings
- 769kcal each
- 39gprotein
Ingredients
The amounts here and inside every step follow this number.
- Mutton 1.8 kg
- Chana daal 750 g
- Onions 6
- Tomatoes 6 medium
- Ginger garlic paste 6 tbsp
- Garam masala 3 tsp
- Turmeric 3 tsp
- Cooking oil 12 tbsp
From the cupboard
- Salt, about 4½ teaspoons
- Water: about 12 cups (add more if needed)
What you will need
Heavy pot or pressure cooker, Bowl for soaking daal, Wooden spoon, Knife and board
Method
-
1
Soak the daal 30 min
Wash the chana daal and soak it in water. It cooks faster and more evenly.
In this step
- Chana daal750 g
Ready when: Grains look a little swollen.
-
2
Brown the mutton 12 min
Slice the onions. Heat the oil, fry the onions until golden, then add the mutton and fry, turning, on medium-high.
In this step
- Mutton1.8 kg
- Onions6
- Cooking oil12 tbsp
Ready when: Meat is browned on all sides and the water from it has dried.
-
3
Add the masala 8 min
Add ginger garlic paste, turmeric, salt and chopped tomatoes. Cook, stirring, adding a splash of water if it sticks.
In this step
- Tomatoes6 medium
- Ginger garlic paste6 tbsp
- Turmeric3 tsp
Ready when: Masala is thick and oil separates at the sides.
-
4
Cook the meat 40 min
Add about 9 cups water, cover and simmer on low until the meat is almost tender. (In a pressure cooker: 20 minutes after the whistle.)
In this step
- Water9 cups
Ready when: A fork goes into the meat with little push.
-
5
Add the daal 20 min
Drain the daal and add it with about 3 more cups of water. Cover and simmer until the daal is soft but not mushy.
In this step
- Water3 cups
Ready when: Daal is soft and the meat is fully tender.
-
6
Bhuna and finish 9 min
Uncover, turn up the heat and stir for 3–4 minutes to thicken. Sprinkle garam masala, cover and rest 5 minutes. Serve with naan or rice.
In this step
- Garam masala3 tsp
Ready when: Thick gravy with a layer of oil on top.
Cook Daal gosht from what you already have.
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