Daal Gosht (Lentil Stew with Meat)
A combination of warming spices, creamy lentils and filling meat make this meal really wholesome.
Ingredients
- 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
Instructions
- 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.