Daal gosht
Lamb on the bone and chana daal simmered together into a thick, hearty curry. A little meat goes a long way.
- Serves5
- Prep15 min
- Soak1 hr
- Cook1 hr 15 min
- HeatWarm
A budget-friendly classic: the lentils soak up the flavour of the meat, so 500g of lamb feeds a family. Chana daal holds its shape better than red lentils.
Ingredients
- For the tarka
Ask at the counter for500g lamb shoulder in bone-in curry pieces
Method
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Heat the oil and fry the onions for 10 to 12 minutes until golden. Add the lamb, ginger and garlic and fry for 8 minutes.
Add the tomatoes, turmeric, chilli, ground coriander and salt and cook for 5 minutes. Add 400ml of hot water, cover and simmer for 25 minutes.
Drain the chana daal, add it to the pan with 600ml of hot water, cover and simmer for 30 to 40 minutes, until the lamb is tender and the daal is soft but holding its shape.
Stir in the garam masala. For the tarka, heat the ghee in a small pan, fry the cumin seeds and garlic until golden, and pour it over the curry. Finish with coriander.
Tips
- Short of time? Red lentils need no soaking and cook in 20 minutes, but give a softer, looser curry.
- It thickens as it stands. Loosen it with a splash of hot water when you reheat it.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months.
- Heat
- Warm. Add green chillies at the table if you like it hotter.