Daal Gosht (Meat and Lentils)
This hearty and aromatic dish is a modern take on Daal Gosht, a beloved dish with deep roots in Indian and Pakistani cuisine. Traditionally, Daal Gosht combines tender meat, often lamb or goat, with lentils simmered slowly in a fragrant mixture of spices, creating a rich, comforting meal that's perfect for family gatherings or special occasions. For this recipe you may use any hearty game meat. I recommend wild boar or deer.
In this recipe, the marination process, allowing the meat to soak up the flavors of ginger, garlic, yogurt, and warming spices. The result is meat that's not just tender but deeply infused with flavor. Cooking the meat with lentils and a blend of onions, cinnamon, and curry leaves creates a dish that's rich in texture and depth. The final touch of fresh coriander adds a burst of color and freshness, making this dish a standout. Serve it with roti or naan, and a side of marinated lemon onion for a tangy contrast. Though it requires time and patience, this dish is well worth the effort.
Ingredients
1lb Boar or Deer chops
1 knob Ginger
3 cloves Garlic
Turmeric
Salt
Yogurt
Deggi mirch
¼ cup Oil or ghee
2 Onions (one for frying and half a red onion for cooking)
1 Cinnamon stick
Curry leaves
½ cup Lentils
Water (enough to cover the meat and lentils, plus an additional 1/4 cup)
2 tablespoons Garam masala
1 bunch Cilantro
Begin by marinating the meat in a mixture of ginger garlic paste, turmeric, salt, yogurt, and deggi mirch. Allow the meat to marinate for at least 2-3 hours, though ideally, you should let it rest for 2 days to fully infuse the flavors.
When ready to cook, heat a generous amount of oil or ghee (about 1/4 to 1/3 cup) in a deep dish. Add onions, cinnamon sticks, and curry leaves, frying them until fragrant. Once the onions are fried, add the marinated meat and stir until the meat is lightly browned. Then, add 1/2 cup of your preferred lentils and half a red onion, followed by enough water to cover the meat and lentils, plus an additional 1/4 cup. Stir in 1 tablespoon of garam masala.
Lower the heat and let the dish simmer until the meat becomes tender, which typically takes around 3 hours. After cooking, mix in finely chopped cilantro, including the stems, for added freshness and flavor.
Serve this rich and flavorful dish with roti or naan, accompanied by marinated lemon onion for a bright, tangy contrast.
Daal Gosht (Meat and Lentils)
Ingredients
- 1lb Boar or Deer chops
- 1 knob Ginger
- 3 cloves Garlic
- Turmeric
- Salt
- Yogurt
- Deggi mirch
- ¼ cup Oil or ghee
- 2 Onions (one for frying and half a red onion for cooking)
- 1 Cinnamon stick
- Curry leaves
- ½ cup Lentils
- Water (enough to cover the meat and lentils, plus an additional 1/4 cup)
- 2 tablespoons Garam masala
- 1 bunch Cilantro
Instructions
- Begin by marinating the meat in a mixture of ginger garlic paste, turmeric, salt, yogurt, and deggi mirch. Allow the meat to marinate for at least 2-3 hours, though ideally, you should let it rest for 2 days to fully infuse the flavors.
- When ready to cook, heat a generous amount of oil or ghee (about 1/4 to 1/3 cup) in a deep dish. Add onions, cinnamon sticks, and curry leaves, frying them until fragrant. Once the onions are fried, add the marinated meat and stir until the meat is lightly browned. Then, add 1/2 cup of your preferred lentils and half a red onion, followed by enough water to cover the meat and lentils, plus an additional 1/4 cup. Stir in 1 tablespoon of garam masala.
- Lower the heat and let the dish simmer until the meat becomes tender, which typically takes around 3 hours. After cooking, mix in finely chopped cilantro, including the stems, for added freshness and flavor.
- Serve this rich and flavorful dish with roti or naan, accompanied by marinated lemon onion for a bright, tangy contrast.