Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, daal ghost (lamb with lentils). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect Now add the lentils to the pot. Stir well and add three cups of water.
Daal Ghost (Lamb with Lentils) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Daal Ghost (Lamb with Lentils) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Daal Ghost (Lamb with Lentils):
- Get 4 tbsp Toor dal
- Take 2 tbsp Chana dal
- Prepare 2 tbsp Masoor dal
- Get 1 pack lamb (about 500g) (boneless and cubed)
- Make ready 1 tbsp ghee
- Prepare 2 tbsp cumin seeds
- Prepare 2 onion slices
- Prepare 2 tbsp ginger (grated)
- Get 2 tbsp garlic (grated)
- Prepare 2 tbsp green chilli (finely chopped)
- Make ready 1 tin tomato
- Take to taste Salt
- Take 1 tbsp turmeric powder
- Prepare 1 tbsp coriander powder
- Make ready 1 tbsp red chilli powder
- Make ready 1 tbsp garam masala
- Take 1 handful coriander
- Take 2-3 red chilli (sliced for garnish)
- Make ready Pressure cooker or big saucepan or casserole pot
There is an unusual ingredient added in Daal Ghost called 'Dagarful' or 'Duggar ke phool'. This is known as kalpasi and is the black stone flower. Shebas Recipes teaches viewers how to make Daal Gosht - a meat and lentil curry! You will need a pound of chopped mutton cubes and half a cup of lentil.
Steps to make Daal Ghost (Lamb with Lentils):
- Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour.
- Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce.
- Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
- If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice
You will have soaked and washed the lentil four about a half and hour. Chana Ghost Lamb with chick peas. Lamb Quorma Lamb or chicken with fresh cream, yogurt, crushed almonds, coconuts & sultanas. Lentils Daal - Free download as PDF File (.pdf), Text File (.txt) or read online for free. Weight Converters Maash Daal with Palak (Spinach) Khatta Dalcha.
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