Hyderabadi Mutton Daal Gosht

Directions

• Take 2½ cups of chana daal and soak it in water for at least 1 hour.
• Once soaked, put the daal in a pot, add water, and cook for 22–25 minutes until it softens.
• In another pan, heat ½ cup of oil. Add 1 large onion and fry on medium heat until it turns light brown.
• While the onions are frying, stir the daal occasionally and check if it’s cooked after 25 minutes. Once done, turn off the heat and keep it aside.
• To the fried onions, add ginger paste and garlic paste, and fry for 1 minute. Then, add tomato paste and cook for 4–5 minutes.
• Add mutton or beef, cinnamon stick, salt, red chili powder, and turmeric powder. Cook for 5–6 minutes, stirring until the oil separates.
• Add 1 cup of water, cover the pan, and cook on medium to low heat for 30–35 minutes until the meat is tender. Stir occasionally to prevent burning, and add more water if needed during cooking.
• Once the meat is cooked, mix in blended yogurt and cook until the water dries up. Then add the cooked daal and stir for 1 minute. If you like thicker gravy, lightly mash some of the lentils.
• Next, add coriander powder, cumin powder, garam masala, black pepper powder, nutmeg powder, green cardamoms, star anise, black cardamoms, cloves, chopped green chilies, and fresh coriander leaves. Mix well and cook for 2–3 minutes.
• Add 2 glasses of water (adjust to your desired gravy consistency) and let it simmer for another 2–3 minutes.
• For the final touch, heat some oil in a small pan and fry whole red chilies until fragrant. Pour this tempering over the dal gosht.
• Your delicious Mutton Daal Gosht is ready! Serve it hot with naan and enjoy.