Lamb, with bone in, stewed and simmered with red lentils, onions, tomatoes and fragrant spices, and a dash of coconut milk to lend some creaminess and depth in flavour. I have updated my previous recipe of Daal gosht, which I had posted much earlier on in my blog. A few minor changes and added some more photos. In this recipe, I have used lamb, with bone in, as the bone always imparts tremendous flavour to any curry. And I have made the dish in my good ‘ol handy pressure cooker, to fasten the cooking process of the meat. If you don’t own a pressure cooker, you can always make it in a Dutch oven or stew pot. The cooking time would be much longer, and the dish definitely tastier – all the more flavour added with slow cooking stews and curries! Nonetheless, pressure cooking the meat also seals in plenty of flavour and taste and it turns out yummy! Serve it with brown or white Basmati rice, and/or naans.
1 lb. lamb pieces, with bone in
1/2 cup dried split red lentils (soaked for 30 mins, and drained)
1 onion, finely chopped
2 tomatoes, finely chopped
1 tsp. tomato paste
1 inch piece fresh ginger, grated
2 garlic cloves, grated
Whole garam masala or whole spices(2 cloves, 2 green cardamoms, 1 black cardamom, 1 inch piece cinnamon stick, 4 black peppercorns)
1 bay leaf
Few curry leaves
1/2 cup unsweetened coconut milk
3 cups water
1/2 tsp. cumin seeds
1 tsp. curry powder (I use Madras hot curry powder)
2 tsp. garam masala powder (recipe given below, can also use store bought)1/2 tsp. cumin powder
1/2 tsp. paprika powder or Kashmiri red chile powder
Salt to taste
2 tbsp canola oil
Chopped fresh cilantro leaves to garnish
1 tbsp. lemon juice
Heat oil in a pressure cooker on medium high heat. Add the whole garam masala, let it crackle. Add the curry leaves. Add the onions, sauté for 5-7 mins till starts turning brown. Add cumin seeds. Add ginger, garlic. Sauté for a minute. Add the mutton pieces. Add a little salt. Turn heat to low and cook for 10 mins. Keep stirring mutton regularly, add little water if necessary. Add all the ground spices. Sauté for 2 mins. Add tomatoes and sauté for 5 mins. Add the red lentils. Add about 3 cups water. Add salt as per taste.(remember, you added a little salt when frying the mutton pieces, so add accordingly). Pressure cook on high for 4 whistles. Lower h
eat and cook for about 25-30 mins. till the meat is cooked and tender. Add the coconut milk and simmer for a few minutes. Before serving, squeeze lemon juice and garnish with fresh cilantro leaves.
* For this recipe, I make my own variation of garam masala powder at home, since I use it very often in my dishes. Dry roast the following spice – 2 tbsp. coriander seeds, 1 tbsp. cumin seeds, 1 black cardamom, 4-5 green cardamoms, 4 cloves, 8-10 peppercorns, 1 inch piece cinnamon stick, mace (it is a spice similar to nutmeg, it is the dried lace-like covering of nutmeg). Be careful not to burn spices, just a couple of minutes on medium heat. When cool, grind in a spice grinder (i use a small coffee bean grinder). Store in an airtight jar. Can be used in a variety of Indian dishes. It is also easily available at any Indian grocery store.