Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, daal ghost (lamb with lentils). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. A typical recipe for Dal Ghost. Lentils Daal - Free download as PDF File (.pdf), Text File (.txt) or read online for free.
Daal Ghost (Lamb with Lentils) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Daal Ghost (Lamb with Lentils) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Daal Ghost (Lamb with Lentils):
- Prepare 4 tbsp Toor dal
- Make ready 2 tbsp Chana dal
- Take 2 tbsp Masoor dal
- Get 1 pack lamb (about 500g) (boneless and cubed)
- Prepare 1 tbsp ghee
- Take 2 tbsp cumin seeds
- Get 2 onion slices
- Get 2 tbsp ginger (grated)
- Get 2 tbsp garlic (grated)
- Get 2 tbsp green chilli (finely chopped)
- Get 1 tin tomato
- Make ready to taste Salt
- Get 1 tbsp turmeric powder
- Take 1 tbsp coriander powder
- Get 1 tbsp red chilli powder
- Take 1 tbsp garam masala
- Prepare 1 handful coriander
- Make ready 2-3 red chilli (sliced for garnish)
- Prepare Pressure cooker or big saucepan or casserole pot
It's as if the traditional meat-lovers stew partied with staple. Slow cooked lentil flavored with ghee and Indian spices. Daal, naan, rice, vegetable curry, paneer, raita, dessert and salad. This daal ghost is a meaty dish that makes it simply adorable.
Instructions to make Daal Ghost (Lamb with Lentils):
- Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour.
- Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce.
- Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
- If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice
Giving it an attempt is must. We should not always go for mutton because Allah has conferred us with many other flavors that too you be tasted like the flavor of lentils. Dhaba Ghost Lamb braised in a spicy masala sauce of garlic & ginger with mashed honey pumpkin. Lamb Malabar Tender lamb stewed gently with mustard, yoghurt, cloves and a south Indian blend of spices. Pieces of boneless lamb meat, marinated roasted over on a skewer over a bed of red hot charcoal in clay oven.
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