Daal Gosht (Dhal Gosht, Dhall and Mutton)


• 1 Cup Lentils
• 500g Pea Dhall (Split Peas)
• 1.5 KG  Mutton
• 5-7 Tablespoons Cooking Oil
• 1 Medium Size Onion Thinly Sliced
• 1 Tomato – Medium Size
• 3-4 Tablespoons Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Jeera Powder (Level)
• 1 teaspoon  Dhania Powder (Level)
• 1 teaspoon Salt  (Salt to Taste)
• 3 Cinnamon Sticks                                                                                                                                                                                                       
• 3 Anistar
• 3 Elachi Pods                                                                                                                                                                                                             
• 2 Tablespoons Ginger/Garlic Paste
• 1 teaspoon Sugar                                                                                                                                                                                                         
• 1 Cup Water
• Curry Leaves
• Dhania Leaves


Boil Lentils until soft (25-30 minutes).                                                                                                                                                                             
Boil Pea Dhall until soft (30-35 minutes).
Add Cooking oil to pot and heat.
Add Onions and cook till lightly brown.
Add Cinnamon Sticks, Anistar, Elachie Pods, Curry Powder, Turmeric Powder, Jeera Powder, Dhania Powder, Salt, Chopped Tomato, Ginger/Garlic Paste and stir for 2-3 minutes on medium heat. You may add a little water as required.
Now add your mutton and curry leaves then cook for about ±30-35 minutes depending on the toughness of the meat.
When the meat is cooked add the boiled Lentils, boiled Dhall, 1 teaspoon Sugar and 1 Cup Water. Cook for another 5-15 minutes.
Garnish with Dhania Leaves