The Slow Fire Chef Episode 14: DAL GOSHT

Made with Bengal gram and goat meat, this Mughlai speciality has a fairly easy and quick recipe as shown by Head Chef Semanti. Detailed recipe is posted below: Dal Gosht recipe Ingredients: Mutton - 500gms Chana dal (Bengal gram) - 4 heaped tablespoons Ginger garlic paste - 2 tablespoons Onions - 2 medium ( finely sliced) Turmeric - 1/2 teaspoon Pepper - 1 teaspoon Garam masala - 1 teaspoon Red chilli powder - 1 teaspoon Sugar - 1 teaspoon Salt - to taste Fresh mint leaves - a handful Green chillies - to taste Yoghurt - 5 tablespoons Oil - 3 tablespoons Bay leaf - 2 Method: Wash and soak the dal in a cup of water for one hour. Marinate the meat with salt, turmeric, red chilli powder and garam masala. Leave for half hour. After half hour add ginger garlic paste, yoghurt, pepper, green chillies, mint leaves, and sugar to the meat. Heat oil in the pressure cooker. Add bay leaves. Add onions. When the onions are brown, take them out of the oil and keep aside. Add the mutton with the marinade to the pressure cooker. Cook on slow fire till the oil separates and the masalas are a nice reddish colour. Add the dal along with the water to the meat. Turn up the heat. When the gravy comes to a boil, crush the fried onions and add to the pressure cooker. Shut lid wait for the whistle. After the first whistle, put the gas on sim and let it cook for 10 minutes. Switch off gas. Open after the pressure has come down completely. Garnish with fresh mint leaves and juliennes if ginger. Serve with Indian breads or steaming hot rice. New Episode every week, mostly every Friday. Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef If you do try try our recipes, do post a picture and tag us on social media. The Slow Fire Chef Social Media: Twitter: https://twitter.com/TheSlowFireChef Facebook Page: https://www.facebook.com/TheSlowFireChef/ Instagram: https://www.instagram.com/theslowfirechef/ LinkedIN: https://www.linkedin.com/in/theslowfirechef/