Mutton Recipes

Dal Gosht

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Dal Gosht


• Mutton – 750 grams
• Onions – 2 medium (finely sliced)
• Tomatoes – 2 small (skin removed and finely chopped)
• Green chillies – 10 (make paste)
• Garlic – 15 cloves
• Cumin – 2 teaspoons
• Black peppercorns – 8
• Cinnamon – 3 pieces
• Bay leaves – 2
• Big cardamom – 1
• Small cardamoms – 6
• Cloves – 4
• Fennel powder – 1 teaspoon
• Turmeric powder – 1 teaspoon
• Cumin powder – ½ teaspoon
• Ginger garlic paste – 2 teaspoons (heaped)
• Bottle gourd – 1 large (halved and cut into medium pieces)
• Tamarind pulp – 2 to 3 Tablespoons
• Chilli powder – ½ teaspoon
• Cinnamon powder – pinch
• Cardamom powder – pinch
• Coriander – 3 Tablespoons (finely chopped)
• Oil – as needed
• Salt – as needed
• Ghee – 2 Tablespoons

For Dal
• Masoor dal – 2 cups
• Onion – 1/4 (finely sliced)
• Oil – 2 teaspoons
• Turmeric powder – 1/4 teaspoon
• Salt – as needed


1) Boil dal with finely sliced onion (1/4), 2 teaspoons of oil, turmeric powder and salt. Keep aside to cool and blend it if you wish to have a smooth consistency.

2) Heat a good amount of oil in a pan and add cloves, cardamons, bay leaves and peppercorns.

3) Add the finely sliced onions and tomatoes. Do not brown the onions.

4) While the onions are still pink, add the mutton pieces with ginger garlic paste, green chilli paste, turmeric powder, fennel powder, cumin powder and salt.

5) Cover the pan and let the mutton cook on a slow flame without adding any water.

6) Once the mutton is tender, add the bottle gourd chunks and cover the lid again for about 15 minutes.

7) Add tamarind pulp. Warm the dal and add it to the mutton.

8) Make a coarse paste of the garlic cloves and whole cumin.

9) Heat ghee in a separate pan. Add the coarse paste of garlic and cumin.

10) Once the garlic is light brown in color, add 1/4 teaspoon of chilli powder, pinch of cinnamon powder and cardamon powder each and some finely chopped coriander.

11) Add this mix onto the dal gosht and serve hot with jeera rice.

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