Daal Gosht Recipe: Hearty Pakistani Lentil and Meat Curry for Every Occasion
Discover the ultimate recipe for Daal Gosht, a traditional Pakistani lentil and meat curry. Packed with bold spices, tender meat, and hearty lentils, this dish is perfect for weeknight dinners or festive celebrations. Learn step-by-step instructions, tips, and serving ideas to make this flavourful classic a standout on your table.
Ingredients
- 500 grams lamb shoulder, on the bone in pieces
- 1 tsp salt
- 1.5 tsp red chilli powder
- 0.5 tsp turmeric powder
- 1 inch cassia bark
- 0.5 tsp cumin seeds
- 0.5 tsp ground cumin powder
- 1 tsp coriander seeds, coarsely ground (with mortal and pestle)
- 3 cloves
- 2 onions, finely chopped
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 tomatoes, finely chopped
- 750 ml water
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 handful, fresh coriander, finely chopped
Instructions
- In a medium sauce pan add the lentil ingredients, and bring to boil. Then turn the heat down and cook on a medium heat until the lentils have softened. This should take 20-25 minutes.If cooking by pressure cooker, this will take around 7 minutes.
- As the lentils cook, you may see some scum that builds up in the water. You can remove this with a spoon.
- Whilst the lentils are cooking, add all the lamb ingredients, except the oil and lemon juice to the pressure cooker and cook for 10 minutes.If cooking by sauce pan, cook until the lamb has softened, around an hour.The lamb should be soft after this time
- Once the lentils have softened, drain off any excess water and add them and the oil to the lamb masala and stir through. There should be still quite a lot of liquid left in the lamb pan, if not you can add more water.
- Let the pan mixture simmer; "bhun" on low heat for 10-15 minutes. Stirring on an adhoc basis.
- Then add the lemon juice.
- Finish with fresh coriander and serve with lemon wedges.
