Dal Gosht

115 mins
Serves 1
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Directions

  1. 1Start by slicing onions very finely with a sharp knife.
  2. 2Start by slicing onions very finely with a sharp knife.
  3. 3Start by slicing onions very finely with a sharp knife.
  4. 4In a pan, add a touch of oil and the sliced onions, then add a touch of salt.
  5. 5In a pan, add a touch of oil and the sliced onions, then add a touch of salt.
  6. 6In a pan, add a touch of oil and the sliced onions, then add a touch of salt.
  7. 7Cook the onions for about 10 minutes until they start to break down and soften.
  8. 8Cook the onions for about 10 minutes until they start to break down and soften.
  9. 9Cook the onions for about 10 minutes until they start to break down and soften.
  10. 10While onions are cooking, prepare garlic and ginger by grating them.
  11. 11While onions are cooking, prepare garlic and ginger by grating them.
  12. 12While onions are cooking, prepare garlic and ginger by grating them.
  13. 13Once onions are broken down, add the grated ginger and garlic into the pan and stir.
  14. 14Once onions are broken down, add the grated ginger and garlic into the pan and stir.
  15. 15Once onions are broken down, add the grated ginger and garlic into the pan and stir.
  16. 16Dice up ripe vine tomatoes and add them to the pan.
  17. 17Dice up ripe vine tomatoes and add them to the pan.
  18. 18Dice up ripe vine tomatoes and add them to the pan.
  19. 19Add all the spices: 1 tablespoon of turmeric, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 teaspoon of chili powder, and 1 teaspoon of paprika, and stir to form a thick paste.
  20. 20Add all the spices: 1 tablespoon of turmeric, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 teaspoon of chili powder, and 1 teaspoon of paprika, and stir to form a thick paste.
  21. 21Add all the spices: 1 tablespoon of turmeric, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 teaspoon of chili powder, and 1 teaspoon of paprika, and stir to form a thick paste.
  22. 22Add the lamb shanks to the pan and sear them for 3 to 4 minutes until they get some color and are sealed.
  23. 23Add the lamb shanks to the pan and sear them for 3 to 4 minutes until they get some color and are sealed.
  24. 24Add the lamb shanks to the pan and sear them for 3 to 4 minutes until they get some color and are sealed.
  25. 25Add water to cover the lamb shanks and give it one last stir.
  26. 26Add water to cover the lamb shanks and give it one last stir.
  27. 27Add water to cover the lamb shanks and give it one last stir.
  28. 28Cook the shanks for 40 minutes, turning them over during the cooking time for even cooking.
  29. 29Cook the shanks for 40 minutes, turning them over during the cooking time for even cooking.
  30. 30Cook the shanks for 40 minutes, turning them over during the cooking time for even cooking.
  31. 31After 40 minutes, add rinsed red lentils and 500 ml of water, ensuring the lamb shanks are totally covered.
  32. 32After 40 minutes, add rinsed red lentils and 500 ml of water, ensuring the lamb shanks are totally covered.
  33. 33After 40 minutes, add rinsed red lentils and 500 ml of water, ensuring the lamb shanks are totally covered.
  34. 34Cook for another 30 minutes, or longer if needed, until the lamb meat is falling off the bone and the lentils have absorbed the stock and flavoring.
  35. 35Cook for another 30 minutes, or longer if needed, until the lamb meat is falling off the bone and the lentils have absorbed the stock and flavoring.
  36. 36Cook for another 30 minutes, or longer if needed, until the lamb meat is falling off the bone and the lentils have absorbed the stock and flavoring.
  37. 37Gently pull the meat off the bones and shred it into bits, mixing any fallen bits into the dal.
  38. 38Gently pull the meat off the bones and shred it into bits, mixing any fallen bits into the dal.
  39. 39Gently pull the meat off the bones and shred it into bits, mixing any fallen bits into the dal.
  40. 40Stir through a teaspoon of garam masala.
  41. 41Stir through a teaspoon of garam masala.
  42. 42Stir through a teaspoon of garam masala.
  43. 43Serve the dal with lamb in a serving bowl, garnished with a few sprigs of coriander and crushed crispy fried onions for texture.
  44. 44Serve the dal with lamb in a serving bowl, garnished with a few sprigs of coriander and crushed crispy fried onions for texture.
  45. 45Serve the dal with lamb in a serving bowl, garnished with a few sprigs of coriander and crushed crispy fried onions for texture.

Ingredients

  • 6 tbsp vegetable oil
  • 6 tbsp vegetable oil
  • 6 tbsp vegetable oil
  • 2 onions, finely sliced
  • 2 onions, finely sliced
  • 2 onions, finely sliced
  • 5 cm piece ginger, peeled and finely grated
  • 5 cm piece ginger, peeled and finely grated
  • 5 cm piece ginger, peeled and finely grated
  • 2 cm piece ginger, peeled and julienned (to serve)
  • 2 cm piece ginger, peeled and julienned (to serve)
  • 2 cm piece ginger, peeled and julienned (to serve)
  • 4 cloves garlic, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 vine tomatoes
  • 4 vine tomatoes
  • 4 vine tomatoes
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tbsp ground turmeric
  • 1 tbsp ground turmeric
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 2 lamb shanks
  • 2 lamb shanks
  • 2 lamb shanks
  • 300 g red split lentils
  • 300 g red split lentils
  • 300 g red split lentils
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions, crushed
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions, crushed
  • 2 tbsp Cooks' Ingredients Crispy Fried Onions, crushed
  • 0.25 x 25g pack coriander
  • 0.25 x 25g pack coriander
  • 0.25 x 25g pack coriander
  • 1 a touch salt
  • 1 a touch salt
  • 1 a touch salt
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 1 some more stock or water
  • 1 some more stock or water
  • 1 some more stock or water

Equipment

pansharp knifegraterserving bowl

Tips

  • Use a sharp knife for slicing onions finely.
  • Cook onions for at least 10 minutes to soften and build flavor.
  • Grating garlic and ginger is quicker and easier than chopping.
  • Don't rush the cooking process; adding layers of flavor takes time.
  • Ensure tomatoes are ripe; use tinned tomatoes if not.
  • Turn lamb shanks during cooking for even cooking.
  • Cook the lamb until the meat is falling off the bone, adding more water if needed.