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Dal gosht

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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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.


  • 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


  1. 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.

  2. 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.

  3. 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

  4. 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.


Typical values per serving when made using specific products in recipe


3,171kJ/ 758kcals



Saturated Fat












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5 out of 5 stars1 rating