Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, daal ghost (lamb with lentils). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 hearty Indian-inspired dish. It is a Pakistani or North Indian cuisine.

Daal Ghost (Lamb with Lentils) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Daal Ghost (Lamb with Lentils) is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Daal Ghost (Lamb with Lentils):

1. Prepare 4 tbsp Toor dal
2. Get 2 tbsp Chana dal
3. Make ready 2 tbsp Masoor dal
4. Make ready 1 pack lamb (about 500g) (boneless and cubed)
5. Make ready 1 tbsp ghee
6. Make ready 2 tbsp cumin seeds
7. Get 2 onion slices
8. Get 2 tbsp ginger (grated)
9. Get 2 tbsp garlic (grated)
10. Make ready 2 tbsp green chilli (finely chopped)
11. Prepare 1 tin tomato
12. Make ready to taste Salt
13. Prepare 1 tbsp turmeric powder
14. Make ready 1 tbsp coriander powder
15. Prepare 1 tbsp red chilli powder
16. Prepare 1 tbsp garam masala
17. Make ready 1 handful coriander
18. Prepare 2-3 red chilli (sliced for garnish)
19. Take Pressure cooker or big saucepan or casserole pot

It is a perfect recipe to prepare during a weekday and enjoy with your friends and family. Dal and spices gives a twist to your usual mutton curry and tastes delicious. Indians are the biggest consumers of lentils- so there are as many recipes of lentils as there are cultures! Daal gosht is a popular dish in the North Indian Muslim household.

Instructions to make Daal Ghost (Lamb with Lentils):

1. 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.
2. 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.
3. 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.
4. 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

I also make various combinations of lentils with meat! Chana daal or chickpeas lentils with lamb is one such combination. 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. You will have soaked and washed the lentil four about a half and hour.

So that is going to wrap this up for this special food daal ghost (lamb with lentils) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!