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Dal gosht
This hearty North Indian curry from Mallika Basu is ideal for entertaining guests. It brings deep flavour from meat on the bone and warming spiced lentils.
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Ingredients
6 tbsp Vegetable oil
2 onions, finely sliced
5 cm piece ginger, peeled and finely grated, plus 2cm piece to serve, peeled and julienned
Put the oil in a large, wide nonstick saucepan
over a medium-high heat. Add the onions and
a pinch of salt and sauté for 10 minutes, until
softened and light golden. Mix in the ginger
and garlic and cook for 2-3 minutes more,
stirring regularly.
Add the tomatoes and cook for 2-3 minutes,
until soft. Stir through the coriander, cumin,
turmeric, chilli powder and paprika. Stir well for
1 minute, until you get a thick spice paste, or
masala. Add the lamb shanks and cook for
4-5 minutes, until evenly sealed. Wash the
lentils in a pan until the water runs clear.
Add 1L water, bring to the boil, cover and
simmer for 40 minutes. Lift the lid 2-3 times to
turn the shanks, adding a little extra hot water
if needed to prevent it from sticking. Mix in the
lentils, with another 500ml water. Cover and
cook for 30 minutes, stirring regularly
The curry is ready when the lentils are
smooth and the lamb starts falling off the bone
when prodded with a fork. Remove the meat
and shred, discarding the bones. Return the
lamb to the pan and mix in the garam masala
and salt to your taste. Serve topped with
the crispy fried onions, julienned ginger and
coriander leaves.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,171kJ/ 758kcals
Fat
39g
Saturated Fat
9.6g
Carbohydrates
49g
Sugars
9.1g
Fibre
7.4g
Protein
48g
Salt
0.4g
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