Kala Masoor Dal Ma Gosht (Lamb in a thick lentil gravy) recipe
ingredients
250 g (9 oz) Lentil (masoor dal), washed, soaked for 1 hour
750 g (26 oz) Lamb, cut into pieces
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 - 4 Onions, large, chopped lengthwise
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 g) Garam masala
1 tsp (2 g) Parsi sambhar masala
4 Green chillies, whole
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
3 - 4 Tomatoes, finely chopped
750 g (26 oz) Lamb, cut into pieces
2 tbsp (30 ml) 1 fl oz Vegetable oil
3 - 4 Onions, large, chopped lengthwise
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 g) Garam masala
1 tsp (2 g) Parsi sambhar masala
4 Green chillies, whole
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
3 - 4 Tomatoes, finely chopped
method
1. Heat the oil in a large pan; saute the onions till golden brown. Add the ginger-garlic paste, garam masala, Parsi sambhar masala, green chillies, turmeric powder, and salt. Saute for 5 - 10 minutes.
2. Add the tomatoes and cook on low heat till the water is completely absorbed.
3. Add the lamb and the drained lentil; pressure cook till 3 whistles or till done.
4. Take out a bowlful of lentil from the cooker, mash well and put it back in the cooker. (This is done for a smooth gravy.)
5. Serve hot.
2. Add the tomatoes and cook on low heat till the water is completely absorbed.
3. Add the lamb and the drained lentil; pressure cook till 3 whistles or till done.
4. Take out a bowlful of lentil from the cooker, mash well and put it back in the cooker. (This is done for a smooth gravy.)
5. Serve hot.
serving amount
serves: 6 - 8
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more information
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