Recipe: Yummy Daal Ghost (Lamb with Lentils)

Daal Ghost (Lamb with Lentils). Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect Now add the lentils to the pot. Stir well and add three cups of water.

Tab on link under my bio for full recipe 🍛☝️.. This recipe…» Daal Ghosht translates into lentil and lamb or mutton. Daal Ghosht is a dish that is the backbone of Gujarati Muslim culture. You can cook Daal Ghost (Lamb with Lentils) using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Daal Ghost (Lamb with Lentils)

1. It's 4 tbsp of Toor dal.
2. It's 2 tbsp of Chana dal.
3. You need 2 tbsp of Masoor dal.
4. You need 1 pack of lamb (about 500g) (boneless and cubed).
5. It's 1 tbsp of ghee.
6. You need 2 tbsp of cumin seeds.
7. You need 2 of onion slices.
8. You need 2 tbsp of ginger (grated).
9. It's 2 tbsp of garlic (grated).
10. Prepare 2 tbsp of green chilli (finely chopped).
11. Prepare 1 tin of tomato.
12. You need to taste of Salt.
13. Prepare 1 tbsp of turmeric powder.
14. Prepare 1 tbsp of coriander powder.
15. Prepare 1 tbsp of red chilli powder.
16. Prepare 1 tbsp of garam masala.
17. It's 1 handful of coriander.
18. Prepare 2-3 of red chilli (sliced for garnish).
19. Prepare of Pressure cooker or big saucepan or casserole pot.

There is an unusual ingredient added in Daal Ghost called 'Dagarful' or 'Duggar ke phool'. This is known as kalpasi and is the black stone flower. Shebas Recipes teaches viewers how to make Daal Gosht - a meat and lentil curry! You will need a pound of chopped mutton cubes and half a cup of lentil.

Daal Ghost (Lamb with Lentils) step by step

1. 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..
2. 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..
3. 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..
4. 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.

You will have soaked and washed the lentil four about a half and hour. Tempered yellow lentils with cumin and fresh tomatoes. Chana Ghost Lamb with chick peas. Lamb Quorma Lamb or chicken with fresh cream, yogurt, crushed almonds, coconuts & sultanas. Try this perfect Fusion of Spices Daal and Gosht to make Daal Gosht Handi.