Dhal Gosht is the perfect hearty Indian-inspired dish, I made this yesterday and unashamedly had more for breakfast this morning 😁.
Made with a delicious blend of freshly ground spices, this dish is an absolute favourite with my little family.
I have the recipe up on my YouTube Channel which I’ve neglected for most of the year – editing is exhausting 😞 but I promise to put more effort into it.
What is your go-to winter meal?
1 ½ – 2 cups oil dhal or pea dhal
4 cups water
1 teaspoon salt
1 onion, finely sliced
1/2 teaspoon whole jeera seeds
500g mutton, lamb or chicken
1 teaspoon ginger and garlic paste
1 teaspoon dhania powder
1 teaspoon jeera powder
3 teaspoons Kashmiri chilli powder
1 teaspoon turmeric powder
1 teaspoon garam masala
¼ teaspoon crushed black pepper
2 cinnamon sticks
3 whole elachi
3 whole cloves
½ cup chopped or grated tomatoes
1 cup dhania
A few sprigs curry leaves
2 tablespoons ghee
1 onion, thinly sliced
1 teaspoon whole jeera seeds
1 teaspoon crushed garlic
2 green chillies
Wash and drain the dhal (lentils), boil in salted water in a pressure cooker until soft (30 minutes).
Use an immersion blender to make this extra smooth.
Add ghee to a pan, add onions and jeera and fry till golden brown.
Add garlic and chilli. Fry for a minute before adding to the cooked dhal gosht.
Add ghee to a large pot, braise onion with jeera seeds until golden brown.
Add ginger and garlic paste and cook for a minute.
Add meat and all the spices. Coat meat in the spices and allow to cook on low heat until the meat has browned.
Add tomatoes and allow to cook a further 10 minutes.
Add the cooked dhal and allow to simmer on low heat for 1 hour, stir often.
Add the vagaar and fresh dhania