When I was growing up in India, whenever we had a big gathering at my house, this dish would be one of the main dishes served, along with Pulao and mix vegetable khatta. So, whenever I make this dish, I always become nostalgic...especially about my Daadi Ammi. I miss all those people and those carefree days.
Chana Dal Gosht (Lamb cooked with Split Bengal gram)
Ingredients:
Chana Dal Gosht (Lamb cooked with Split Bengal gram)
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| Chana dal Gosht |
- 1 lb lamb cut into bite size pieces (lamb eg with bone will be ideal)
- 1/2 cup chana dal soaked in water for 30 minutes.
- 1 medium onion sliced
- 1 tomato chopped
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon salt, chilli powder, coriander powder, cumin powder, turmeri, garam masala
- 2 tablespoon oil
In a pressure cooker heat the oil and fry the onions till they start becoming dark brown. Add the ginger garlic paste and fry for a minute. Add all the spices and mix well. Ad tomatoes and stir to combine. Add the lamb and 1/4 cup water and close the cooker and cook for 3 whistles. After the steam escapes, open the cooker and add the soaked dal and 1/4 cup more water and cook for 3 more whistles. After the steam escapes, pen the cooker and simmer the curry till it reaches the consistency of your preference. Garnish with cilantro and enjoy with roti or rice or Pulao
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