Dal Gosht

Welcome back to another one of my favourite recipes! Lamb is such a versatile meat and an indulgence for me, I love it in any form, dry, curry or as a Biryani. Dal Gosht simply put is Lamb and Lentils in gravy with it's origins from Pakistan. This particular recipe is quite an easy way to cook Lamb and I remember trying this during my initial trial and error days of experimenting with meat. Some like their meat a bit firm, but if it's Lamb I prefer it to be 'falling of the bone'.

Another thing I had to learn about lamb (the hard way!) is that when you cook it, the water added in for the gravy should be minimum, since the meat releases a lot of it's own juices. Too much water in any lamb gravy completely takes away it's richness, if you know what I mean. So here's an easy way to cook up Lamb, if it seems too spicy for you, you can minimise on my portion of chilli to make it more child friendly. The lentils and Ghee give an extra shot of protein and if you even need to boost your loved one's immunity, this recipe is a clean winner. And if you love spicy food, go ahead, throw in a more green chillies.


  • 500gms Lamb cut into curry size pieces

  • 1/2 cup Channa Dal, soaked for 2 hours

  • 2 Bay leaves

  • 2 Medium Sliced Onions

  • 6 cloves Garlic, finely chopped

  • 2 tbsps Ginger, finely chopped

  • 2 Green Chillies, roughly chopped or slit lenghtwise

  • 1/2 cup Yoghurt whisked

  • 1 Large Tomato (roughly blend this in a chopper, so it's a semi-chunky consistency)

  • Salt to taste

  • 4-5 tbsps Ghee or Cooking Oil

Masala Powders

  • 1/2 tsp Turmeric Powder

  • 1 tsp Kashmiri Red Chilli powder

  • 1 tsp Coriander powder (home ground is the best)

  • 1 tsp Garam Masala (again, if home made, it makes a huge difference to the taste)


  • 1 tbsp Ginger juliennes

  • 2 tbsps chopped green chillies (optional)

  • 1 tbsp Fresh Coriander leaves, chopped

  • 2 tbsps Caramelised onions (optional)

Heat Oil in your pressure cooker and add the bay leaves, after a few seconds add the Lamb, sliced onions, ginger, garlic and green chillies, give it a good stir and cook this on high for 4-5 minutes, then bring down the flame to low and cook till the onions brown well (it's very important that your onions get that beautiful caramelised brown colour, this is what lends that richness colour to the gravy). Always add a bit of salt to the onions, this helps get it browned faster. Now add all the masala powders (except for garam masala) and sauté for another 5 minutes. In goes your blended tomato, salt and cook until oil is released. At this point, add the Channa Dal, yoghurt and 2 cups of water, and bring this to a boil. Now close the lid and cook it well. I do one whistle and lower the flame after that, and let it simmer for 15-20 minutes. Once the lamb is cooked until tender, you can add the garam masala and turn off the heat.

To garnish this, top it off with slivers of fresh ginger, green chillies, coriander leaves and caramelised onions. Enjoy this rich gravy with hot roti's, paratha's or rice. If you have guests over, try combining this curry with Jeera Rice, papad and salad, super yum!

Note- Always pre-soak the Channa dal, at least for 1 hour in some hot water to save on cooking time. Substitute with ginger-garlic paste if you don't have fresh ginger or garlic. Again, if you already have some cooked Channa dal lying around, you can add this in once the lamb is done with the pressure cooker phase. I have said 2 cups water, but this can be reduced to 1 cup and you can always add more later, it totally depends on the kind of lamb you have.