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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