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4.7 from 18 votes

Dal Gosht: Lentil And Meat Curry

This Dal Gosht is a curry made with chana dal (split chickpea/ garbanzo lentils) and mung lentils with some meat. It’s also called chana gosht, chane ki daal gosht or chana dal gosht.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 6 servings
Calories: 252 kcal
Course: Dinner
Cuisine: Pakistani

Ingredients

  • 1.3 pounds lamb shoulder cut in chunks (see the note).
  • 1 cup chana dal split chickpea lentils.
  • ⅓ cup washed split mung dal.
  • 1 medium brown/ yellow onion chopped.
  • 5 cloves garlic minced.
  • 1- inch ginger minced.
  • ½ teaspoon whole cumin seeds.
  • 1 ½ teaspoon ground cumin.
  • 2 teaspoons ground coriander.
  • ¼ teaspoon turmeric powder.
  • 1 teaspoon Kashmiri red chilli powder.
  • 1 teaspoon paprika powder optional.
  • 1 teaspoon ground black pepper.
  • 1 teaspoon whole black peppercorns.
  • 15 whole cloves.
  • 1 ½ teaspoon salt.
  • ½ cup tinned chopped tomatoes see the note.
  • ¼ cup cooking oil.
  • 3 ½ cups water.
  • cilantro/ coriander leaves optional.

Instructions

    Cup of Yum
  1. Soak the chana dal in plenty of water for at least 2 hours and soak the washed moong dal for about 10 minutes. 
  2. Heat the oil in a cooking pan, place the chopped onion and whole cumin seeds in it. Fry the onion until it becomes translucent and releases the aroma. 
  3. Add in the ginger, garlic, ground cumin, ground coriander, turmeric powder, Kashmiri red chilli powder, paprika powder (if using), ground black pepper, whole black peppercorns, cloves and salt. Give it a good stir and fry for a few minutes until the spices release a delicious aroma.
  4. Place the meat in the spices, toss around until all pieces are covered with spices. And fry for about 2-3 minutes at medium-high heat. Then stir in the chopped tomatoes and turn the heat down. Put the pan lid on to let it cook for about 15 minutes. Take care and keep stirring the curry every now and again. To ensure it doesn’t get burned at the bottom.
  5. Next, drain the chana dal and moong dal. Mix them in the meat and add in the water. You can turn the heat up and cook it at medium-high heat until the liquid reaches boiling point. Then lower the heat and put the lid on. Continue cooking at low heat until the meat is tenderized and lentils are cooked. But do keep checking and stirring every so often to make sure the bottom doesn’t get burned. 
  6. Sprinkle the garam masala over the dal gosht and give it a stir. You can also scatter some chopped cilantro/ green coriander before serving, if you like.

Notes

  • You can use any type of meat such as beef, lamb or mutton. I personally find lamb shoulder is the best option as it has the right mix of lean meat and a little bit of fat. And it is more flavoursome. 
  • You can use any red chilli powder you like. However, I find Kashmiri red chilli powder offers a superior flavour with the right level of heat. 
  • Here in the UK, I often use canned chopped tomatoes for my curries. Simply because it’s more convenient. Feel free to use fresh chopped tomatoes if you like. For this recipe, 2 medium tomatoes should be more than enough.

Nutrition Information

Serving 1g Calories 252kcal (13%) Carbohydrates 14g (5%) Protein 24g (48%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Cholesterol 64mg (21%) Sodium 702mg (29%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 252

% Daily Value*

Serving 1g
Calories 252kcal 13%
Carbohydrates 14g 5%
Protein 24g 48%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Cholesterol 64mg 21%
Sodium 702mg 29%
Fiber 4g 16%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.