Dhal Curry With Meat (Gosht Dhal) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Since one of the themes on Zaar this month is comfort food I thought I would submit this. This is my ultimate comfort food. This is a dhal curry which is made with meat. Serve with rice, salads, sambals, Indian pickes and crispy spicy fried potatoes. Mmmmmhhh. NOTE: It can be made with red meat or chicken, if using chicken please remove the skin. Use the oil dhal type that you will find in most Indian spice shop preferably. If you cannot find it then use gram(chana) dhal or red lentils. But will not be the same as when using oil dhal. The second list of ingredients are the tempering spices used. Ingredients:
300 -400 g lamb (cut into pieces) or 300 -400 g chicken (cut into pieces) |
1 1/2 cups lentils (oil dhal please read note) |
1/4 cup brown lentils |
2 teaspoons salt |
2 teaspoons turmeric powder |
1 teaspoon ginger-garlic paste |
2 teaspoons coriander powder |
1 teaspoon cumin |
1 teaspoon chili powder |
1 medium onion, chopped |
2 tablespoons oil |
1 small tomato, chopped |
1 cinnamon stick |
1 teaspoon whole cumin seed |
fresh cilantro leaf, for garnishing |
2 tablespoons ghee |
3 slices onion rings |
1 teaspoon whole cumin seed |
1/2 teaspoon mustard seeds |
3 whole garlic cloves |
1 teaspoon garam masala |
Directions:
1. Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
2. In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
3. Add meat and the spices. Stir a few times without adding water.
4. Gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
5. When it starts sticking to the pot add the tomotoe and about half a cup of water.
6. Simmer slowly till well blended and the water has dried up.
7. Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
8. When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
9. Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
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