A bowl this warm and comforting daal gosht is all you need to cosy up on a cold winter day.
Rainy days, dark evenings, cold feet. Winter isn’t my favourite season. But if there is one things I like about winter is to cosy up with some heart warming meals. A bowl of soup, a hearty stew or a warming curry. Give these to me and I will be a happy lady.
Halal Meat Delivered at Home
I recently discovered Yababa where you can order Oriental and Arab groceries, including fresh (halal certified) meat to your home. Currently they are delivering to 33 states in Germany (including NRW and Berlin), but they plan to widen their delivery area. You can use the code MIZNA10 to get a 10€ discount on your first 3 deliveries (Minimum order value 20€, 25€ and 30€ respectively). You can order here or download their app on your mobile phone.
Daal Gosht (Lentil Stew with Meat)
- 3 Tbsp olive oil
- 1 medium onion (sliced)
- 1 tsp cumin seeds
- 2 Tbsp ginger-garlic paste
- 2 medium tomatoes (diced)
- ½ tsp red chili powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp salt
- 450 grams lamb or meat of choice (boneless, cut into hunks)
- 1 liter water
- 1 tsp garam masala
- a handful fresh coriander (chopped) optional
- 1 green chili (chopped) optional
- Heat the oil in a pot on medium heat. Add onion and fry until golden brown.
- Add the cumin seeds and saute for a minute.
- Add the ginger, garlic paste and saute for another minute.
- Add the tomatoes, salt and all the powdered spices (except garam masala). Saute on low heat for 4-5 minutes.
- Add the meat and saute until it changes color on all sides (about 5-6 minutes).
- Add 300 ml water and cover. Let cook on low heat until the meat is tender (about 45 minutes if using lamb, 1 hour or more for beef, no precooking required for chicken).
- Add the lentils, along with the rest (700 ml) of water, and cook for 25-30 minutes (until tender).
- Turn off heat. Add garam masala, chopped coriander and green chili and mix.
- Serve over brown rice or multi-grain chapati.