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 hearty Indian-inspired dish. It is ​a Pakistani or North Indian cuisine. This wholesome meaty dish makes a great one-pot meal that can be doubled or tripled for large family gatherings. Add a green salad and you're in for a satisfying meal. 

Ingredients:-

• ·         1 cup Toor daal
• ·         2 pounds (1 kilogram) of lamb (boneless and cubed)
• ·         3 tablespoons vegetable cooking oil
• ·         1 teaspoon cumin seeds
• ·         2 onions sliced
• ·         1 tablespoon ginger paste
• ·         2 tablespoons garlic paste
• ·         2 teaspoons coriander powder
• ·         1 teaspoon cumin powder
• ·         1/2 teaspoon turmeric powder
• ·         1 teaspoon red chili powder
• ·         1 teaspoon garam masala
• ·         4 large tomatoes chopped fine or 1 (14.5 ounce) can of chopped tomatoes
• ·         Salt to taste
• ·         Juice of 1/2 a lime
• ·         Coriander leaves to garnish

Steps to Make It:-

• 1.  GATHER THE INGREDIENTS.
• 2.  HEAT THE COOKING OIL IN A DEEP PAN (ON MEDIUM HEAT). WHEN HOT, ADD THE CUMIN SEEDS. FRY TILL THE SPLUTTERING STOPS.
• 3.  ADD THE ONIONS AND FRY (STIRRING OFTEN) TILL THEY BEGIN TO TURN PALE GOLDEN IN COLOR.
• 4.  NOW ADD THE GINGER AND GARLIC PASTES AND FRY FOR A MINUTE.
• 5.  NEXT, ADD THE CORIANDER, CUMIN, TURMERIC, RED CHILI, AND GARAM MASALA POWDER AND FRY TILL THE OIL SEPARATES FROM THE MASALA. STIR OFTEN TO PREVENT THE MASALA FROM STICKING TO THE VESSEL AND BURNING.
• 6.  ADD THE TOMATOES AND FRY FOR TWO TO THREE MINUTES, STIRRING OFTEN.
• 7.  NOW ADD THE LAMB, SALT TO TASTE, AND STIR WELL. FRY TILL BROWNED.
• 8.  NOW ADD THE LENTILS TO THE POT. STIR WELL AND ADD THREE CUPS OF WATER. 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 COOK UNTIL THE DAAL/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 DAAL/LENTILS ARE COOKED.
• 9.  ONCE COOKED, ADD THE LIME JUICE, STIR WELL, AND GARNISH WITH CORIANDER LEAVES. SERVE WITH PLAIN BOILED RICE AND A VEGETABLE SIDE DISH.

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