Enjoy Our Delicious Gosht Recipes!

Dal Gosht

Servings - 2 - 3

INGREDIENTS
Red lentils - 100 grams
Split pigeon peas - 250 grams
Water - 1.3 l (divided)
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Green cardamom - 6 pods
Black peppercorns - 10 pods
Cinnamon stick - 4
Cloves - 8 pods
Black cardamom - 2 pods
Cumin - 1 teaspoon
Star anise - 1
Fennel seeds - 1 teaspoon
Ghee - 50 milliliters
Onions - 180 grams
Bay leaf - 2
Green chili - 1 tablespoon
Mutton - 800 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Tomato - 300 grams
Red chili - 2 teaspoons
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 400 milliliters
Salt - 1 teaspoon
Coriander - 2 tablespoons

(For Tadka)
Ghee - 20 milliliters
Cumin - 1 teaspoon
Garlic - 1 tablespoon
Dry red chili - 4
Red chili - 1/2 teaspoon
Coriander - for garnish

PREPARATION
1. In a mixing bowl, add 100 grams red lentils, 250 grams split pigeon peas, 500 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add soaked dal, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and mix it well.
3. Cover it with lid and cook till you hear 1 whistle.
4. Open the lid and remove it from heat.
5. In a pan, add 6 pods green cardamom, 10 pods black peppercorns, 4 cinnamon stick, 8 pods cloves, 2 pods black cardamom, 1 teaspoon cumin, 1 star anise, 1 teaspoon fennel seeds and roast them.
6. Then, add the roasted whole spices into a blender and blend it to fine powder.
7. Heat 50 milliliters ghee in a pressure cooker, add 180 grams onions and fry it till translucent.
8. Add 2 bay leaf, 1 tablespoon green chili and fry for few seconds.
9. Now, add 800 grams mutton and saute for 1 - 2 minutes.
10. Then, add 1 tablespoon ginger paste, 1 tablespoon garlic paste and sauce for another 2 minutes.
11. Add 300 grams tomato saute until it turns soft and pulpy.
12. Then, add 2 teaspoons red chili, 1 teaspoon turmeric, 1 teaspoon coriander powder, prepared blended masala and mix it well to combine.
13. Add 400 milliliters water Cover it with lid and cook till you hear 5 - 7 whistles.
14. Now, add cooked dal, 1 teaspoon salt and mix it well.
15. Add 2 tablespoons coriander and bring it to a boil for 5 - 7 minutes.

(For Tadka)
1. Heat 20 milliliters ghee in a pan, add 1 teaspoon cumin seeds and allow it to crackle.
2. Now, add 1 tablespoon garlic and fry another few seconds.
3. Add 4 dry red chili and saute for 1 minute.
4. Add 1/2 teaspoon red chili and mix.
5. Now, pour the tadka over the dal gosht.
6. Serve hot.

Achari Gosht

Servings - 2 - 3

INGREDIENTS
Yogurt - 145 grams
Red chili - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Oil - 1 tablespoon
Mutton - 500 grams
Onions - 220 grams
Tomato - 150 grams
Green chili - 1
Mustard seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Dry red chili - 2
Oil - 60 milliliters
Salt - 1/2 teaspoon
Water - 220 milliliters

PREPARATION
1. In a mixing bowl, add 145 grams yogurt, 1 teaspoon red chili, 1 tablespoon coriander powder,1 teaspoon garam masala, 1/2 teaspoon turmeric, 1 teaspoon salt, 1 tablespoon oil and mix it well.
2. Add 500 grams mutton and mix it again.
3. Marinate for 1 hour.
4. In a blender, add 220 grams onions, 150 grams tomato, 1 green chili and blend it into a smooth puree.
5. Take a pan, add 1 teaspoon mustard seeds, 1 teaspoon nigella seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds, 2 dry red chili and roast for 5 - 7 minutes on low heat or until it turns golden brown in color.
6. Transfer this mixture into a blender and blend well.
7. Heat 60 milliliters oil in a pressure cooker, add the onion, tomato mixture and stir well.
8. Add 1/2 teaspoon salt and saute the gravy for 5 - 7 minutes on medium heat.
9. Then, add the prepared Achari masala and mix it well.
10. Now, add the marinated mutton and mix it again.
11. Add 220 milliliters water and stir well.
12. Cover it with lid and cook till you hear 5 whistles.
13. Open the lid.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot with rice.