I love the way food helps connect to the roots and the tradition. The word ‘Gosht’ transliterates to meat in Persian. Dal Gosht which means, mutton or meat cooked in lentils, finds its roots in Lahori cuisine.
This royally delicious but noble dish is a meal made in heaven.
- 1/2 kg lamb boneless and cubed
- 1/2 cup toor dal (pigeon pea)
- 2 tbsps ghee + 1 tbsp vegetable cooking oil ( optional)
- 1/2 tsp cumin seeds
- 1 onion finely sliced
- 1/2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 2 large tomatoes chopped fine or 1 can of chopped tomatoes
- Salt to taste
- 2 tsps lime juice
- Chopped corriander for garnish
1. Pressure cook the toor dal and keep aside.
2. Heat the ghee in a deep pan. Add oil (optional). Ghee has high boiling point and can withstand high heat. So doesn’t burn easily.
I prefer adding a tsp of oil for balance.
3. When hot, add the cumin seeds. Fry till they release aroma, but don’t let them burn.
4. Add the onions and fry till they are soft and translucent.
5. Now add ginger and garlic pastes and fry for a minute.
6. Add all the spice powders – coriander, cumin, turmeric, red chilli and garam masala powder and fry till the oil separates from the masala. Stir so that the masala doesn’t burn.
7. Add tomatoes and fry till soft. Leave the lid on for 2-3 minutes, so they soften fast and also the masala doesn’t burn.
8. Smoosh the mixture a bit, so that the onions and tomatoes mix well, leaving no chunks.
9. Now add the lamb, salt to taste and stir well. Fry till browned.
10. Now add the cooked toor dal and mix.
11. Add water as per the consistency you desire.
12. Leave the lid on and let it simmer on medium heat till the meat is cooked and tender.
13. Add lime juice and garnish with chopped corriander while plating.
P.S.: A perfect companion for Pulao and Jeera Rice. Also with all type of Indian breads (chapati, tandoori roti, roomali roti, naan, paratha, etc.)
I always drizzle a little more ghee while garnishing.
Forget the calories and rejoice in its flavour 🙂
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.