Ingredients

• 1/2 kg - mutton pieces of the shoulder
• 200 g - chana dal
• 250 g - thick curd
• 5 to 6 tbsp - oil
• 4 - medium onions, chopped
• 2 pieces - cinnamon
• 2 to 3 bay leaves
• 4 - cloves
• 6 to 7 black pepper corns
• 1 - big cardamom
• 5 - green cardamom
• 2 tsp - red chilli powder
• 2.5 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1 tbsp - ginger-garlic paste
• Salt to taste
• Whole garam masala
• For Garnishing: 1/2 tsp - poppy seeds
• 1/2 tsp - cumin seed
• 1 - cloves
• 3 - green cardamoms
• 6 - whole peppercorns
• 1 stick - cinnamon

How to Make Dal Gosht

• Roast the whole garam masalas (to garnish) lightly on a tawa
• Dry grind them and keep aside.
• Heat oil in a non-stick kadai.
• Add cinnamon, bay leaves, cloves, cardamoms, cinnamon and whole black peppercorns and saute for a few seconds
• Add the chopped onions, and fry on a low flame till they turn golden brown
• Add the mutton pieces and salt. Mix well.
• Pressure cook till one whistle
• Remove steam, remove the mutton pieces with the water from the onions.
• To the fried onions add the coriander powder, red chilli powder, turmeric powder and ginger -garlic paste.
• Mix well and saute on a low flame till the masalas are well blended with the onions
• Simmer and gradually add the curds, little at a time and keep stirring, saute till oil separates.
• Add the mutton pieces with the water and mix well.
• Saute the mutton in the curd mixture on a low flame till the oil separates.
• Add some water and cook the mutton till done.
• Pressure cook the chana dal with little salt and sufficient water. Cook the dal till done.
• Churn the dal a little with a hard blender and add it to the cooked mutton. Mix well.
• Simmer for few minutes.
• Evenly sprinkle freshly ground garam masala and garnish with coriander leaves. Serve hot.