MUTTON DHALL GOSHT
This Indian Recipe Serves 4-5
Mutton Dhall Gosht is a mix of zesty cubed mutton or lamb & lentils which turn this dish into the ideal healthy Indian-motivated dish. It is of Pakistani & North Indian cooking but is also popular in South Africa. This healthy substantial dish makes an awesome one-pot feast that can be multiplied or tripled for huge family social occasions.
Mutton Dhall Gosht Ingredients:
- ¼ cup biryani dhall (masoor)
- 2 cinnamon sticks
- salt to taste
- 1 teaspoon garam masala
- ¼ cup yellow pea dhall
- 1 teaspoon jeera powder
- 1 onion, chopped
- ¼ cup red lentils
- 1-2 tablespoons chilli powder
- 2 sprigs thyme
- 1 teaspoon ginger & garlic paste
- 2 bay leaves
- 2 teaspoons turmeric powder
- 1 teaspoon dhania (coriander) powder
- fresh dhania (coriander)
- 1 sprig curry leaves
- 2 jam/rosa tomatoes
- 1 star aniseed
- 2 tablespoons cooking oil + 1 additional teaspoon
- 1 teaspoon jeera seeds (cumin seeds)
- 1 kg mutton, lamb or chicken pieces
- Cut mutton or lamb into cubes, rinse & place in a bowl.
- Marinate meat (optional) with spices including ginger & garlic paste, turmeric powder, dhania powder, jeera powder, garam masala, thyme & chilli powder. I also added a tablespoon of sourmilk (maas) but that is totally up to you if you want to add that to your marinade. Allow the meat to marinate whilst preparing the other stuff.
- Place the yellow pea dhall, red lentils & the biryani dhall (masoor) in a medium sized pot.
- Rinse the lentils about 5 times until the water runs clear.
- Fill the pot with clean water & place on the stove-top on medium heat. Add 1 teaspoon of turmeric powder & 1 teaspoon salt.
- Allow the lentils to come to a boil, keeping extra water on hand as the water will evaporate from the boiling & you will need to add more water. The lentils should take some time time to soften up, so you will have to be patient.
- When the lentils are soft, turn off the heat & set aside.
- Chop onion & set aside.
- Chop tomatoes & set aside.
- Next, heat the cooking oil in a large pot. Add in the onions, cinnamon sticks, bay leaves, thyme, curry leaves, star aniseed & jeera seeds.
- Allow to simmer until onions are translucent & thereafter add in the turmeric powder, dhania powder, jeera powder, garam masala & chilli powder. Allow the spices to simmer for a minute.
- Add a little boiled water if necessary to avoid the spices sticking to the surface of the pot.
- Add in the tomatoes.
- Mix well & allow the tomatoes to cook until soft. (+-15 minutes).
- When the tomatoes are cooked, add in the mutton or lamb pieces.
- Mix well & allow the meat to cook until it is soft & tender.
- When the meat is cooked, drop in the cooked lentils.
- Mix well & add salt to taste.
- Allow the lentils & meat to cook together for about 5 minutes.
- Add some fresh dhania (coriander) to the pot & mix well.
- Turn off the heat on the stove-top.
- Garnish this dish with fresh dhania (coriander).
- This Dhall Gosht meal can be served with bread, rice, roti or pita bread just as I have served it.
- The taste of the pita bread accompanied with Dhall Gosht is superb.