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chana daal gosht (Meat & Lentil Curry)
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4.67 from 3 votes

Chana Dal Gosht (Meat & Lentil Curry)

Chana Dal Gosht (Meat & Lentil Curry) is a popular Pakistani one pot meal made with Split Bengal Gram and succulent goat meat.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: chane ki dal gosht, chane ki dal gosht with aloo bukhara, dal gosht
Servings: 8 people
Calories: 335kcal

Ingredients

  • ¼ cup cooking oil
  • 2 medium yellow onions
  • 20 cloves garlic
  • 2 lb goat meat (SEE NOTES)
  • 4 roma tomatoes
  • 3 cups water
  • 2 tsp salt
  • 2 tsp red chili powder
  • 2 tsp dhania powder
  • ½ tsp turmeric
  • 2 inch piece of ginger
  • 1 cup chana dal (Split Bengal Gram)
  • 2 green chillies
  • 10 pieces aloo bukhara(dried plums) (SEE NOTES)
  • 1 cup cilantro

Instructions

  • Rinse and soak the lentils in 4 cups of water
  • Soak the plums in 1 cup of hot water
  • Heat the cooking oil
  • Dice the onions and saute them in the oil till they're a nice golden brown
  • Mince the garlic and saute for about 30 seconds with the browned onions
  • Add the washed meat to the above mixture and brown evenly on all sides
  • Add the roma tomatoes and 2 cups of water to the meat once you can no longer see any pink, cover and cook on high till it comes to a boil.
  • At this point lower the heat and cook on medium for 30 minutes.
  • Uncover the pot, add all the dry spices, turn the flame on high and dry all the liquid.
  • Once the liquid is dry, roast the meat along with the crushed ginger in the oil for about 5 minutes.
  • Add the rinsed and soaked lentils and green chilies and roast for another 5 minutes.
  • Add the soaked plums and the remaining 1 cup of water, cover and cook on low heat till the lentils are cooked through but not mushy (about 15 minutes)
  • Uncover and dry the liquid till the oil separates and the curry has a thick consistency
  • Garnish with cilantro and serve

Notes

GOAT MEAT - This curry is traditionally made with goat meat but if you're not a fan, feel free to try it with beef instead. If you do plan to use goat meat, I suggest using pieces from the hind leg as this is very tender meat. Your butcher should be able to provide you with this.
ALOO BUKHARA - Aloo Bukhara are dried plums of a specific variety. They are not the same as prunes and being very sour they give curries a unique taste. They are easily available at South Asian stores or at www.amazon.com via this link.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 23g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 700mg | Potassium: 577mg | Fiber: 7g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 4mg