Tender Pakistani Dal Gosht (Mutton), a savory Pakistani dinner recipe that embodies the essence of Pakistani tradition. This delectable recipe combines Channa Dal with succulent mutton (goat), creating a harmonious and flavorful fusion that promises a satisfying dining experience.
WHAT IS DAL GOSHT?
Savor the rich taste of Tender Pakistani Dal Gosht (Mutton) that effortlessly comes together in the Instant Pot. Originating from North India and Pakistan, Dal Gosht features tender goat meat enveloped in Chana Dal (lentil).
Dal Gosht is a mildly spiced recipe that captures the essence of Pakistani cuisine, where the love for incorporating mutton, beef, or chicken in every dish extends to embracing lentils as a key element in this non-vegetarian main course. Renowned in Pakistan, this recipe is a protein-packed delight, and Chana Dal finds its way into various other Pakistani recipes, such as Kofta Curry, Nargisi Koftay, Haleem, and Shami Kababs.
- Mutton- This is goat meat. Make sure your goat meat is fresh.
- Chana Dal- For optimal results, immerse the Chana dal in water for a minimum of two hours or, ideally, overnight, as this soaking period facilitates the lentil's softening process.
- Ginger garlic paste- I used the homemade ginger garlic paste but you're more than welcome to use the store-bought one.
- Tomato- I used only half of Roma Tomato for this recipe.
- Yogurt- I opted for rich, homemade full-fat yogurt, though you're certainly welcome to substitute it with commercially available low-fat yogurt if you prefer.
- Oil- I used olive oil but you can use any neutral choice of oil for this recipe.
- Water- I used my regular tap water for this recipe.
- Whole Spices- This will infuse your dish with a comforting warmth, elevating the overall flavor profile of the recipe.
- Powder spices- This will elevate the flavor profile while imparting a delicate blend of spice and richness.
HOW TO MAKE DAL GOSHT?
Fry the onion in an Instant Pot.
Add whole spices and green pepper.
Add meat, tomato, powder spices, yogurt, water, and salt and mix well after every ingredient. Pressure it.
Now add Chana dal and mix well.
It should look like this.
Pressure it again.
Make the tempering, pour the tempering on top of the Dal Gosht.
Enjoy with a fresh Chapati.
WHAT TO SERVE WITH THIS RECIPE?
- Soak the lentil 2 hours to overnight so it grows in size and will soften so it will take less time to cook.
- If the meat has completed cooking but the lentils are not yet fully done under pressure, start by removing the meat from the Instant Pot and then reapply pressure for the lentils.
- Only use Chana Dal for this recipe.
- Follow the steps in the recipe below.
Let's Make Dal Gosht!!!
Tender Pakistani Dal Gosht (Mutton)
- 1 lbs mutton goat meat
- 1 cup split chickpeas chana dal
- ⅓ cup olive oil
- 2 cups water
- ½ medium tomato
- 1 medium onion
- 2 tbsp yogurt
- ½ tsp cumin seeds
- 5 black peppercorns
- 4 cloves
- ½ cinnamon stick
- 2 black cardamoms
- 4 green cardamoms
Powdered spices and salt
- ½ onion finely sliced
- ¼ cup olive oil
- 1 tbsp cilantro chopped
- In a bowl, soak Chana dal for 2 hours to overnight.
Let's Make Dal Gosht
- In an Instant Pot, add oil and let it heat up.
- Add onion sauté until brown.
- Now add whole spices and green pepper.
- Give it a quick mix.
- Now add ginger garlic paste and mix well.
- Add the meat and sauté until the meat changes it's color.
- Now add tomato and mix well
- Add yogurt and mix well.
- Next add powdered spices and salt and mix well.
- Now add water and mix well.
- Seal and apply 15 minutes or until the the meat is 95% done.
- Now discard water from the soak dal.
- Add the dal to the instant pot.
- Seal the Instant Pot and pressure it for 5 minutes or until the meat and lentil are fully cooked.
- Remember the lentils should retain a firm texture and not be overly mushy.
- Add ¼ cup of olive oil to a fry pan.
- Let it heat up on medium heat.
- Add finely sliced onion.
- Sauté it until the onion is brown.
Back to Dal Gosht
- Pour the tempering over the Dal Gosht.
- Garnish with some cilantro on top.
- Serve with a fresh chapati.