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Tasty Lamb Curry with Lentils aka Daar Gosht


Lamb curry with lentils aka dal gosht or gosht vari daar
Gosht means tender lamb. This curry has all the Indian spices and is thickened with lentils. The meat is pressure cooked making is soft and tender. You can use the pressure cooker function on your multi air fryers too.
This curry is truly delicious. Its thick yet soupy enough to enjoy with your favourite bread. This flavoursome curry ticks all the boxes for comfort food.
The juices from the bones adds to the nutrition and flavour too. You can make this using lamb off the bone too.
60g Red Split Lentils (Masoor Dal)
140g Split Chick Peas (Chana Dal)
1 kg chopped lamb (on or off the bone)
1 tbsp salt
3 medium small chopped onions (red or white)
1 tbsp cumin
2 cinnamon sticks
2 cardamom pods
10 peppercorns
10 cloves
2 tsp garlic
1 1/2 tsp ginger
3 tsp green chillies
300 ml tomatoes
3/4 tsp turmeric powder
1/2 tsp red chilli powder
3 tsp dhana jiru
1 tsp garam masala
Salt to taste (at least 1 tsp)
Water for soaking plus more cooking
Oil for cooking
Soak the lentils in warm water for about an hour (You need enough to cover the lentils and a bit more).
In a pressure cooker add your chopped meat along with your lentils (with the water they were soaking in). The water should almost cover your meat and lentils. If not add a little bit more however do not add too much water incase it overflows when cooking.
Add a teaspoon of salt and let this cook in the pressure cooker until meat is done. Around 30 minutes. Once the meat has finished cooking turn off the heat and let it cool down so there is no pressure.
While the meat is cooking, to a large pan heat in 2 tbsps of oil on medium heat then add in the cumin, cinnamon sticks, cardamon, cloves and peppercorns, stir and cook for a minute.
Add the onions and let this cook on low to medium heat until caramelised but not burnt. Stir occasionally to ensure they do not burn or stick to the pan.
Add in the crushed garlic, ginger and chillies and stir. Cook for a minute.
Then add in 300ml passata and stir
Add in the spices, stir again and let this cook until the oil separates from the tomatoes and the colour darkens. Around 10-15 minutes.
To the tomato base add in the contents of the pressure cooker carefully.
If it is too thick add in a glass of water
Stir and simmer until the curry slightly thickens.
The lamb will be soft and the dal thick and blended into the tomato base making a tasty hearty base.
Enjoy with your rotli, or rice with some pickled onions.
Indian style picked onions
The pickled onions are easy to make. Slice onions in rings and soak in water for about 30 minutes. This reduces the pungent taste. Drain the onions then squeeze in some lemon juice and add salt and ground cumin. Mix and enjoy.
Gosht Vari Daal is a family favourite and here is a family recipe you need to try.


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