Dhal Curry With Meat (gosht Dhal)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 300 -400 g lamb (cut into pieces) or 300 -400 g chicken (cut into pieces)
• 1 1/2 cups lentils (oil dhal please read note)
• 1/4 cup brown lentils
• 2 teaspoons salt
• 2 teaspoons turmeric powder
• 1 teaspoon ginger-garlic paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 2 tablespoons oil
• 1 small tomato, chopped
• 1 cinnamon stick
• 1 teaspoon whole cumin seed
• fresh cilantro leaf, for garnishing
• 2 tablespoons ghee
• 3 slices onion rings
• 1 teaspoon whole cumin seed
• 1/2 teaspoon mustard seeds
• 3 whole garlic cloves
• 1 teaspoon garam masala

Recipe

• 1 rinse dhal and lentils in some lukewarm water. soak overnight if you have the time otherwise not necessary. pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. boil like you would do for beans until soft and mushy.
• 2 in a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
• 3 add meat and the spices. stir a few times without adding water.
• 4 gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all indian food.
• 5 when it starts sticking to the pot add the tomotoe and about half a cup of water.
• 6 simmer slowly till well blended and the water has dried up.
• 7 liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. bring to boil and then simmer slowly till dhal is well blended in, about half an hour. adding water if becoming to thick.
• 8 when done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. add to pot of dhal and close lid tightly.
• 9 just before serving add your chopped cilantro and your gharam malasa. (in indian cooking gharam masala is always added just before serving as it is a pepping up spice. stir and serve with rice/roti etc.