Dal gosht

Name: Dal gosht
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
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; 4 clove/s garlic, finely chopped; 4 vine tomatoes; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground turmeric; 1 tsp chilli powder; 1 tsp paprika; 2 Lamb shanks; 300 g red split lentils; 1 tsp garam masala; 2 tbsp Cooks’ Ingredients Crispy Fried Onions, crushed; 25 g pack coriander

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.

5 out of 5 stars(1) Rate this recipe

3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 10 mins
Total time1 hr 25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
4 clove/s garlic, finely chopped
4 vine tomatoes
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tsp chilli powder
1 tsp paprika
2 Lamb shanks
300g red split lentils
1 tsp garam masala
2 tbsp Cooks’ Ingredients Crispy Fried Onions, crushed
¼ x 25g pack coriander

Method

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.