Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, daal ghost (lamb with lentils). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Daal Ghost (Lamb with Lentils) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Daal Ghost (Lamb with Lentils) is something that I’ve loved my entire life.
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 Now add the lentils to the pot. Stir well and add three cups of water.
To get started with this particular recipe, we must 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):
- Make ready 4 tbsp Toor dal
- Prepare 2 tbsp Chana dal
- Take 2 tbsp Masoor dal
- Make ready 1 pack lamb (about 500g) (boneless and cubed)
- Get 1 tbsp ghee
- Make ready 2 tbsp cumin seeds
- Get 2 onion slices
- Prepare 2 tbsp ginger (grated)
- Get 2 tbsp garlic (grated)
- Prepare 2 tbsp green chilli (finely chopped)
- Take 1 tin tomato
- Get to taste Salt
- Get 1 tbsp turmeric powder
- Make ready 1 tbsp coriander powder
- Take 1 tbsp red chilli powder
- Take 1 tbsp garam masala
- Get 1 handful coriander
- Take 2-3 red chilli (sliced for garnish)
- Prepare Pressure cooker or big saucepan or casserole pot
There is an unusual ingredient added in Daal Ghost called 'Dagarful' or 'Duggar ke phool'. This is known as kalpasi and is the black stone flower. Shebas Recipes teaches viewers how to make Daal Gosht - a meat and lentil curry! You will need a pound of chopped mutton cubes and half a cup of lentil.
Instructions to make Daal Ghost (Lamb with Lentils):
- 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.
- 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.
- 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.
- 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
You will have soaked and washed the lentil four about a half and hour. Chana Ghost Lamb with chick peas. Lamb Quorma Lamb or chicken with fresh cream, yogurt, crushed almonds, coconuts & sultanas. Lentils Daal - Free download as PDF File (.pdf), Text File (.txt) or read online for free. Weight Converters Maash Daal with Palak (Spinach) Khatta Dalcha.
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