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Dal Gosht the lentil and meat curry in a white bowl with blue patterned napkin and cutlery on the background.
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4.67 from 6 votes

Dal Gosht: Lentil And Meat Curry

This Dal Gosht is a curry made with chana dal (split chickpea/ garbanzo lentils) and mung lentils with some meat. It’s also called chana gosht, chane ki daal gosht or chana dal gosht.
Author: Devy Dar
Prep Time10 minutes
Cook Time45 minutes
Additional Time2 hours
Total Time2 hours 55 minutes
Course: Dinner
Cuisine: Pakistani
Servings: 6 servings

Equipment

Ingredients

US Customary - Metric
  • 1.3 pounds lamb shoulder cut in chunks (see the note).
  • 1 cup chana dal split chickpea lentils.
  • ⅓ cup washed split mung dal.
  • 1 medium brown/ yellow onion chopped.
  • 5 cloves garlic minced.
  • 1- inch ginger minced.
  • ½ teaspoon whole cumin seeds.
  • 1 ½ teaspoon ground cumin.
  • 2 teaspoons ground coriander.
  • ¼ teaspoon turmeric powder.
  • 1 teaspoon Kashmiri red chilli powder.
  • 1 teaspoon paprika powder optional.
  • 1 teaspoon ground black pepper.
  • 1 teaspoon whole black peppercorns.
  • 15 whole cloves.
  • 1 ½ teaspoon salt.
  • ½ cup tinned chopped tomatoes see the note.
  • ¼ cup cooking oil.
  • 3 ½ cups water.
  • Cilantro/ coriander leaves optional.

Instructions

  • Soak the chana dal in plenty of water for at least 2 hours and soak the washed moong dal for about 10 minutes. 
  • Heat the oil in a cooking pan, place the chopped onion and whole cumin seeds in it. Fry the onion until it becomes translucent and releases the aroma. 
  • Add in the ginger, garlic, ground cumin, ground coriander, turmeric powder, Kashmiri red chilli powder, paprika powder (if using), ground black pepper, whole black peppercorns, cloves and salt. Give it a good stir and fry for a few minutes until the spices release a delicious aroma.
  • Place the meat in the spices, toss around until all pieces are covered with spices. And fry for about 2-3 minutes at medium-high heat. Then stir in the chopped tomatoes and turn the heat down. Put the pan lid on to let it cook for about 15 minutes. Take care and keep stirring the curry every now and again. To ensure it doesn’t get burned at the bottom.
  • Next, drain the chana dal and moong dal. Mix them in the meat and add in the water. You can turn the heat up and cook it at medium-high heat until the liquid reaches boiling point. Then lower the heat and put the lid on. Continue cooking at low heat until the meat is tenderized and lentils are cooked. But do keep checking and stirring every so often to make sure the bottom doesn’t get burned. 
  • Sprinkle the garam masala over the dal gosht and give it a stir. You can also scatter some chopped cilantro/ green coriander before serving, if you like.

Notes

  • You can use any type of meat such as beef, lamb or mutton. I personally find lamb shoulder is the best option as it has the right mix of lean meat and a little bit of fat. And it is more flavoursome. 
  • You can use any red chilli powder you like. However, I find Kashmiri red chilli powder offers a superior flavour with the right level of heat. 
  • Here in the UK, I often use canned chopped tomatoes for my curries. Simply because it’s more convenient. Feel free to use fresh chopped tomatoes if you like. For this recipe, 2 medium tomatoes should be more than enough.

Nutrition

Serving: 1g | Calories: 252kcal | Carbohydrates: 14g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 702mg | Fiber: 4g | Sugar: 3g

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.