Dhal Curry With Meat (Gosht Dhal)

Name: Dhal Curry With Meat (Gosht Dhal)
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 59 milliliters brown lentils; 1 teaspoon chili powder; 1 leave fresh cilantro , for garnishing; 1 cinnamon stick; 2 teaspoons coriander powder; 1 teaspoon cumin; 1 teaspoon whole cumin seed; 1 teaspoon garam masala; 2 Tbsps ghee; 1 teaspoon ginger-garlic paste; 300 grams lamb (cut into pieces) or 300 -400 g chicken (cut into pieces); 355 milliliters lentils (OIl dhal please read note); 1 teaspoons mustard seeds; 2 Tbsps oil; 1 medium onion, chopped; 3 slices onion rings; 2 teaspoons salt; 1 small tomatoes, chopped; 2 teaspoons turmeric powder; 3 whole garlic cloves

Dhal Curry With Meat (Gosht Dhal) might be just the main course you are searching for. This gluten free recipe serves 6. One serving contains 452 calories, 24g of protein, and 23g of fat. 4 people found this recipe to be flavorful and satisfying. A mixture of tomatoes, chili powder, cilantro leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cinnamon stick you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. This recipe is typical of Indian cuisine.

Instructions

Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary.

Ingredients you will need

Lentils

Water

Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .

Ingredients you will need

Cinnamon Stick

Cumin Seeds

Turmeric

Onion

Beans

Water

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Add meat and the spices. Stir a few times without adding water.Gently cooking the spices, by adding water you dont give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.When it starts sticking to the pot add the tomotoe and about half a cup of water.Simmer slowly till well blended and the water has dried up.Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour.

Ingredients you will need

Spices

Curry Powder

Water

Meat

Equipment you will use

Pot

Adding water if becoming to thick.When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown.

Ingredients you will need

Whole Garlic Cloves

Mustard Seeds

Cumin

Onion

Water

Ghee

Equipment you will use

Frying Pan

Add to pot of dhal and close lid tightly.Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.

Ingredients you will need

White Rice

Cilantro

Roti

Equipment you will use

Pot

Equipment

Sauce Pan

Pot

Frying Pan

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner (1 Liter) with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.