Dal mein gosht

Dal mein gosht

Spice Kitchen
Jana Liebenstein

Dal mein gosht is a traditional meat and lentil curry, with meat that is fall-apart tender in a comforting thick lentil sauce. Rainy days and this recipe just go together. Add some Tomato chutney, a bowl of just-cooked basmati or other long-grain rice, drizzle with hot ghee, and forget the world outside.


Quantity Ingredient
60ml vegetable or canola oil
2 bay leaves
5cm cinnamon stick
4 cloves
4 green cardamom pods
1 small onion, chopped
1 teaspoon chilli powder
1 teaspoon turmeric
1 tablespoon coriander seeds, roasted and ground
1 tablespoon cumin seeds, roasted and ground
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1kg diced beef, lamb or goat or beef, lamb or goat chops, or a combination of both, (see note)
110g split yellow peas, washed and drained
1/2-1 teaspoon salt, or to taste
coriander leaves, chopped, to garnish

To serve

Quantity Ingredient
Tomato chutney
Steamed or boiled rice
Ghee, warmed


  1. Heat the oil in a large heavy-based saucepan over a medium heat. Stir in the bay leaves, cinnamon, cloves, cardamom pods and onion and cook, stirring occasionally, for 5–7 minutes, or until the onion is brown.
  2. Meanwhile, mix together the chilli powder, turmeric, ground coriander and cumin with 125 ml water in a small bowl to make a paste. Set aside.
  3. Add the ginger and garlic pastes to the saucepan and cook, stirring, for 30 seconds. Add the reserved spice paste and cook, stirring, for 30 seconds.
  4. Add the meat, split yellow peas and salt and stir to coat with the spices. Add 750 ml water and salt, and bring to a boil.
  5. Reduce the heat to low, cover and simmer for about 1½ hours, or until the meat is beautifully tender, the split yellow peas are soft and the sauce is thick. Check regularly during the cooking period to see if the liquid has evaporated and the curry is drying out. If it is, add water, 125 ml at a time, to keep it moist.
  6. Garnish with the chopped coriander and serve.


  • You can use diced meat, which is boneless, or you could choose from lamb or goat forequarter or shoulder chops, slices of lamb shank, beef shank or veal shank (the cut of meat used for osso bucco), or beef cheek or beef, lamb or goat marrow bones. Get your butcher to cut shoulder chops and marrow bones into 3 cm pieces.
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