So the other day, I was really feeling for some dhal gosht. I don’t remember ever having it and the flavor combination just felt right in my head. So seeing as this was all a new adventure anyway, I first got onto uncle google and looked for a recipe. There were a few complicated looking sites as usual, and then I came across a good one. I have to take this opportunity to shout out to The Spruce Eats. This is an excellent recipe and I recommend anyone try it. The recipe called for toor dhal, however I just used what was in the cupboard and it came out amazing.
This dish was easy to make, great to eat
Get the full recipe @ The Spruce Eats. Check out the notes on the few changes I made:
Ingredient changes:
- 1 cup Toor dhal (I used what was in the cupboard – was not toor dhal, also I soaked it before cooking – maybe unnecessary)
- 2 pounds (1 kilogram) of lamb (the recipe calls for boneless, I used a lamb shoulder cut into cubes)
- 1 teaspoon cumin seeds (first time cooking with the actual seeds – has a great flavor and aroma)
- 2 onions sliced (Used 3 onions)
- I pre-measured all the spices in one bowl to make life easier
- 4 large tomatoes chopped fine or 1 can of chopped tomatoes (Used 5 tomatoes, just for some extra flavor)
- Coriander leaves to garnish (did not use this as there wasn’t any)
Notes to remember:
- The onions actually took quite a while to brown even though I cranked the heat all way up. This may also depend on the stove and pot you’re using.
- I used a pot to cook and the meal was ready in about an hour and a half.