DAL GHOSHT (MUTTON IN LENTIL GRAVY)
A treat for my family!! from the Femina Cook book. I do a lot of adaptations to this recipe but this is the original recipe.
Provided by Girl from India
Categories Lentil
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Boil the dals together till they are tender and combined.
- THis can be done in a pressure cooker too.
- (Add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) Mash the dals well.
- (You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp.
- Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
- When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
- Add the other spice powders and stir fry.
- Add the meat pcs.
- green chillies and 2 sprigs of the curry leaves and cook till done.
- Remove the meat pcs and strain the gravy well.
- Then add the tamarind pulp to the gravy and the cooked dal.
- Put the meat pcs back into the gravy and season to taste.
- Heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry.
- Garnish with chopped cilantro leaves.
- Serve hot with plain rice or rotis.
Nutrition Facts : Calories 1217.3, Fat 55.4, SaturatedFat 22.8, Cholesterol 255.3, Sodium 212, Carbohydrate 87.8, Fiber 25.1, Sugar 17.1, Protein 92.5
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