Delicious Daal Gosht...
16th June, 2020 | Tuesday |Time - 10:30 PM.....
On special demand from a very good friend am here to share yet another super delicious recipe. It is the utmost famous - "Daal Gosht", which is very famous in Indian Cities - Pune, Malegaon in Maharastra state and ofcourse Hyderabad as well. It is made with mutton, gram lentil, tamarind pulp and Lauki(Bottle Gourd) or drumsticks, traditionally served with zeera rice and shirmal(Indian Milk Bread tossed with Butter, onion seeds or sesame seeds).
Ingredients :- 1+1/2KG Mutton | 1 Cup finely sliced onions | 1 Cup Tamarind Pulp | 1 Cup Gram Lentil | 2 Tbsp Ginger-Garlic Paste | Red Chili Powder | A Pinch of Turmeric | Salt To Taste | Chopped Cilantro | Mint Leaves | 1/2 Tsp Black Cumin Seeds | Slitted Green Chilies | Oil + Ghee for cooking(2:1 Ratio) | Whole & powdered garam masala | 1 Whole Bottle Gourd Or 3-4 drumsticks.
Instructions - Soak the tamarind in water for almost 2-3 Hours and if you are in hurry then you can soak it in hot boiling water. Once the tamarind is well soaked, transfer it to a strainer keeping a bowl below it. Smash it with spoon to remove the pulp, adding water frequently to get a good amount of the pulp. Keep it aside.
Clean and wash the meat. Keep it ready.
In a pressure cooker, heat oil. Add in whole garam masala and leave it to get the flavors blended in oil. Add in chopped onions and saute till golden brown. Add meat and saute till the meat is released. Add Ginger-Garlic Paste, turmeric, salt, red chili powder and cook till you get a soothing aroma. Pour enough water and bring it to boil. Close the lid and let it pressure cook till 4-5 whistles.
In one sauce pan, boil the gram lentil till tender. In another sauce pan, boil bottle gourd(Chopped in huge chunks) Or Drumsticks till partially tender.
Once the meat and lentil is cooked, turn off the flame and let it rest so the steam gathered in cooker is completely removed.
In a heavy bottom pan, heat 1 Tbsp of ghee with 2 Tbsp of Oil. Stir in shahi zeera(Black Cumin). Add prepared mutton and saute till the oil separates out. Add boiled gram lentil, bottle gourd/drumsticks, tamarind pulp and enough water to form a gravy. Mix well, season with salt, powdered garam masala. Bring to boil. Turn the flame to medium low and let the gravy simmer till the oil separates. Garnish with chopped cilantro leaves, mint leaves and slitted green chilies.
Note - Make sure you do a taste check while adding tamarind pulp. Excess pulp will overpower all the flavours making the stew sour.
Serve hot with zeera rice... this combo is also known as Baghara Khaana, delicious in every bite and another crowd pleasing dish full of flavours.
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Bon Appetit
Dinner is served !!!!