Dal Gosht (Meat and lentil curry) is a hearty, slow-cooked curry that combines succulent bone-in goat meat, creamy split chickpea lentils, and a fragrant blend of spices. This traditional Pakistani recipe is perfect for family dinners or special occasions alike and will become a family favorite.
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Dal Gosht is a popular recipe from the Punjab region of Pakistan and India. A hearty meat and lentil stew, this is not something you're likely to find on a restaurant menu, but it is a favorite home-cooked meal for most people I know.
Goat meat is cooked with split chickpea lentils in a spicy onion and tomato based gravy until it's fork-tender. This recipe is my grandmother's version, which leans into her Kashmiri heritage. It also includes Pakistani dried plums, just like her Gosht Aloo Bukhara (Beef curry with plums). Enjoy this curry with naan, rice, or even paratha.
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Why you'll love dal gosht
- One-pot recipe - The lentils absorb all the delicious flavors from the curry while they cook, making them more succulent.
- Hearty and nutritious—The blend of protein and complex carbs makes this a highly nutritious meal for your family. Just like chana masala or black-eyed peas.
- Comfort food—This is one of those recipes that evoke warm, fuzzy childhood feelings.
Ingredient notes
- Meat - For this Dal Gosht recipe, I use meat from the hind leg of the goat. This cut doesn't have a lot of fat, cooks fairly quickly, and is extremely tender and succulent.
- Lentils - The Chana dal, or Split chickpeas, are available at all South Asian stores and on Amazon.
- Aloo Bukhara - These are Asian dried golden plums, often used in recipes like this curry, chutneys, and even Biryani.
- Tomatoes—Roma tomatoes, due to their soft and juicy texture, are best for this dal gosht and any other curry.
- Onions - Yellow onions have a neutral taste and are best for curries.
- Garlic and ginger—I like to make my paste at home. The store-bought variety can be used, but due to its preservatives, the flavor is not as fresh.
- Green chilies—I like to use whole serrano chilies, but jalapenos can also be used. I leave the chilies whole so the curry doesn't get overly spicy, but feel free to cut them for a spicier flavor.
- Spices - For this dal gosht recipe, I use a simple blend of salt, red chili powder, coriander powder, and turmeric powder.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use a different meat - While goat meat works best in this recipe, beef or veal make good substitutes. While I've never tried it personally, I've seen recipes with chicken as well if you want to give it a try.
- Try different lentils - This recipe has variations that combine 2-3 lentils. A few options are masoor dal, moong dal, and split pigeon peas along with the chana dal.
- Make it meatless - This recipe can be cooked without any meat for a vegetarian or vegan version.
How to make dal gosht
Prepping the curry base
- First step - Prepare the base for your curry by browning the chopped onions in oil and then sauteing the garlic. I often brown a batch of onions, puree them, and freeze them to use as needed. The above illustration shows how I use these prepped onions and garlic paste to cook this curry.
- Second step - Heat just enough to defrost and soften the onions and garlic paste.
- Third step - Add the meat and saute it for a few minutes.
- Fourth step - Once the meat starts to slightly brown add in freshly grated ginger and stir to mix.
Cooking the meat
- Fifth step - Add in the spices next and stir to mix. This allows them to bloom slightly.
- Sixth step - Next, add the chopped tomatoes and stir until they soften. I used prepped, pureed tomatoes from my freezer for this recipe.
- Seventh step - Add enough water to just cover the meat. If you're using freshly chopped tomatoes, use less water, as they will release water. If you're using frozen, steamed, and pureed tomatoes, add a little extra water. Cook covered on medium heat for 30 minutes, until the meat is about 75% cooked.
- Eighth step - Uncover and cook on high heat until the liquid dries. Then, toss in the green chilies and roast the meat, stirring constantly, for 5-10 minutes. By the end, the meat should be a darker brown color, and the other ingredients should form a paste coating it.
Cooking the lentils
- Ninth step - Drain the soaked lentils, discard the water, and add them to the meat.
- Tenth step - Follow with the soaked aloo Bukhara, including the water. Add another cup of water, cover and cook on low for 15 minutes.
- Eleventh step - Check the lentils with the tip of a knife. If the lentil splits, the dal is cooked through. If you need to cook it a little longer, adjust the quantity of water as needed and cook a little longer.
- Twelfth step - Once the lentils are ready, reduce any water as necessary, leaving a little curry in the pot. Garnish with some chopped cilantro, and enjoy.
Expert Tips
- Soak the lentils - Chana dal is firm in texture and can take a while to cook. Soaking the lentils helps reduce the cooking time.
- Use bone-in meat. The bones help give the curry lots of flavor. If you make it with beef, I suggest adding 1-2 marrow bones. You can pluck them out after the curry is cooked.
- Roast the meat - This step is described in the recipe card and is essential to cooking a perfect curry. Don't skip it.
- Add the dried plums—While most recipes don't include these, I highly recommend adding them to elevate the curry's flavor.
Dal gosht recipe FAQS
Is Dal Gosht the same as Dalcha?
Yes, the two are pretty much the same, except in dalcha, the lentils are cooked to a slightly mashed consistency.
What other Pakistani lentil curries can I try?
If you like lentils, try some of my favorites, like kaali masoor ki daal, easy moong masoor dal, mash ki daal, and lentil curry with tamarind.
How do I store and reheat my leftovers?
This dal gosht can be stored in the fridge for up to 3 days or in the freezer for up to 6 weeks in an airtight container. To reheat the frozen curry, defrost it in the fridge overnight and microwave.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Dal Gosht (Meat & Lentil Curry)
Dal Gosht (Meat and Lentil Curry) is a popular Pakistani one-pot curry made with goat meat and Split chickpeas cooked in an onion-tomato base.
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Ingredients
- ¼ cup cooking oil
- 1 medium yellow onions
- 10 cloves garlic
- 1 lb goat meat (see notes)
- 2 roma tomatoes
- 2 cups water (see notes)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon dhania powder
- ¼ teaspoon turmeric
- 1 inch piece of ginger
- ½ cup chana dal (split chickpeas)
- 2 green chillies (see notes)
- 5 pieces aloo bukhara(dried plums) (see notes)
- ½ cup cilantro
Instructions
- Rinse and soak the lentils in 2 cups water for at least 2 hours. (see notes)
- Soak the plums in ½ a cup of hot water before you start cooking to soften them.
- Heat the cooking oil, add the diced onions, and saute them until they're golden brown.
- Add minced garlic, and saute for about 1 minute to allow them to bloom.
- Next, add the meat to the above mixture and roast till it's no longer pink.
- Follow with the ginger and saute for 1 minute.
- Finally, add the spices, Roma tomatoes, and 1 cup of water to the meat. Cover until it comes to a boil and then lower the heat and cook on medium for 30 minutes.
- After 30 minutes, turn the heat on high to dry any excess liquid, and roast the meat for about 5-10 minutes. (see notes)
- Add the rinsed and soaked lentils and green chilies and stir to mix.
- Add the soaked plums, the water they've been soaking in, and an additional cup of water. Cover and cook on low heat till the lentils are cooked through but not mushy. (about 15 minutes)
- Uncover and dry any excess liquid on high heat till the oil separates and rises to the top.
- Garnish with cilantro and serve.
Notes
Goat meat—This curry is traditionally made with goat meat. If you plan to use goat meat, I suggest using pieces from the hind leg as this is very succulent and tender. While beef can be used for the curry, bone-in goat meat is the best option.
Water - If you're using fresh chopped tomatoes, then stick to the quantity of water provided. If you're using steamed and pureed tomatoes that have already released their water, you may need to add an extra ½-1 cup to get the desired results.
Chana dal - Also known as split chickpeas, this lentil absorbs lots of water and needs a fair amount of time to cook through. To shorten the cooking time, I soak the lentils overnight. At best, I suggest soaking the lentils for at least 2 hours.
Green chilies - I use small serrano chilies for most recipes and add them whole to prevent the curry from becoming too spicy. Feel free to add jalapenos instead or omit the chilies.
Aloo Bukhara—Aloo Bukhara are dried plums of a specific variety that are very sour and add a unique taste to many traditional recipes. These shouldn't be mistaken for prunes, as the flavor profile and texture differ. You can find these at South Asian stores or www.amazon.com via this link.
Roasting the meat - This step, known as "bhun-na," is crucial for making curry. Once the meat is 75%-80% cooked in a base of onions, ginger, garlic, tomatoes, and spices, the entire mixture is roasted for 5-10 minutes. This helps reduce any gamey smell the meat may have, breaks down all the ingredients for a well-blended curry, and adds a beautiful color to the curry.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 24gProtein: 30gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 70mgSodium: 739mgPotassium: 577mgFiber: 8gSugar: 4gVitamin A: 552IUVitamin C: 12mgCalcium: 96mgIron: 4mg
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