Daal Ghost (Lamb with Lentils)
Daal Ghost (Lamb with Lentils)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, daal ghost (lamb with lentils). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect If you are using a pot to cook the Daal Gosht, you need to let the daal/lentils come to a boil after adding the water and then simmer, cover the pot, and. A typical recipe for Dal Ghost.

Daal Ghost (Lamb with Lentils) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Daal Ghost (Lamb with Lentils) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Daal Ghost (Lamb with Lentils):
  1. Get 4 tbsp Toor dal
  2. Take 2 tbsp Chana dal
  3. Make ready 2 tbsp Masoor dal
  4. Take 1 pack lamb (about 500g) (boneless and cubed)
  5. Get 1 tbsp ghee
  6. Make ready 2 tbsp cumin seeds
  7. Prepare 2 onion slices
  8. Get 2 tbsp ginger (grated)
  9. Get 2 tbsp garlic (grated)
  10. Make ready 2 tbsp green chilli (finely chopped)
  11. Take 1 tin tomato
  12. Prepare to taste Salt
  13. Take 1 tbsp turmeric powder
  14. Take 1 tbsp coriander powder
  15. Take 1 tbsp red chilli powder
  16. Take 1 tbsp garam masala
  17. Get 1 handful coriander
  18. Take 2-3 red chilli (sliced for garnish)
  19. Prepare Pressure cooker or big saucepan or casserole pot

Slow cooked lentil flavored with ghee and Indian spices. Daal, naan, rice, vegetable curry, paneer, raita, dessert and salad. Put the lentils, onion, carrot, and garlic in the bottom of a large oven-proof pot and set the browned lamb on top. Tuck the herbs in around the lamb, pour the wine and stock overtop, and sprinkle everything with salt and pepper.

Steps to make Daal Ghost (Lamb with Lentils):
  1. Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour.
  2. Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce.
  3. Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
  4. If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice

This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and A wonderfully subtle earthiness from the lamb meat is complemented with lentils and chickpeas. It's as if the traditional meat-lovers stew partied with staple. This daal ghost is a meaty dish that makes it simply adorable. Giving it an attempt is must.

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