Daal Gosht

RecipenKitchen Recipe 1 h 40 min · Serves 6 · Pakistani

Why make it Tender bone-in mutton simmered with chana daal in a well-browned onion and yogurt masala, finished with a sizzling garlic and cumin tarka. A hearty one-pot dinner for roti or rice.

You’ll need

Serves 6 200 g chana daal, washed and soaked in water for 1 hour, th… 750 g bone-in mutton, cut into medium pieces and washed 5 tbsp cooking oil 2 large onions, thinly sliced 1½ tbsp ginger-garlic paste ½ cup plain yogurt, whisked until smooth 2 medium tomatoes, chopped 1½ tsp salt, or to taste + 13 more in the full recipe

1 Step 1 of 9 Soak the chana daal in plenty of water for 1 hour, then drain. Wash the mutton and pat it dry, and slice the onions, tomatoes and chillies while you wait.

2 Step 2 of 9 Heat the oil in the pot over medium heat. Fry the sliced onions, stirring often, until deep golden brown, about 10 minutes. Lower the heat if they darken too fast.

3 Step 3 of 9 Add the mutton and ginger-garlic paste. Turn the heat up to medium-high and fry, stirring, until the meat loses its raw pink colour and the oil begins to shine, about 12 minutes.

4 Step 4 of 9 Reduce the heat to low and add the yogurt, turmeric, chilli, coriander, cumin and salt. Stir constantly for 2 minutes so the yogurt does not curdle, then add the tomatoes and green chillies.

5 Step 5 of 9 Cook the masala over medium heat until the tomatoes break down and oil separates at the edges, about 8 minutes. Sprinkle in a splash of water if it catches on the base. The last 4 steps are in the full recipe.

Cook’s tip Brown the onions well. Their sweetness and colour give the gravy its depth, so do not rush this step.

Daal Gosht

Ready to cook? Exact amounts, every step, timings and tips, free on RecipenKitchen. Get the full recipe