Dal gosht
Prep
15 mins
Cook
1 hr 10 mins
Servings
4
Difficulty
Medium
This dal gosht recipe is one of my absolute favorites because it's both deeply satisfying and surprisingly simple to pull together. Tender lamb shanks fall apart into a fragrant lentil curry that feels luxurious but doesn't break the bank, especially since red lentils are incredibly affordable. I love that the lentils are packed with protein and fiber, making this dish genuinely nourishing alongside being delicious. From prep to plate, you're looking at about an hour and a quarter, which means you can have a restaurant quality meal on the table on a weeknight. The warming spices create incredible depth of flavor, and honestly, your kitchen will smell absolutely heavenly while it cooks.
Ella x
Ingredients
- 6 tbspvegetable oil
- 2onions(finely sliced)
- 5 cmginger(peeled and finely grated, plus 2cm piece to serve, peeled and julienned)
- 4 clove/sgarlic(finely chopped)
- 4vine tomatoes
- 1 tbspground coriander
- 1 tbspground cumin
- 1 tbspground turmeric
- 1 tspchilli powder
- 1 tsppaprika
- 2lamb shanks
- 300 gramsred split lentils
- 1 tspgaram masala
- 2 tbspcrispy fried onions(crushed)
- 25 gramscoriander
Detail level
Instructions
- 1
Put the oil in a large, wide nonstick saucepan over a medium-high heat. Add the onions and a pinch of salt and sauté for 10 minutes, until softened and light golden. Mix in the ginger and garlic and cook for 2-3 minutes more, stirring regularly.
- 2
Add the tomatoes and cook for 2-3 minutes, until soft. Stir through the coriander, cumin, turmeric, chilli powder and paprika. Stir well for 1 minute, until you get a thick spice paste, or masala. Add the lamb shanks and cook for 4-5 minutes, until evenly sealed. Wash the lentils in a pan until the water runs clear.
- 3
Add 1L water, bring to the boil, cover and simmer for 40 minutes. Lift the lid 2-3 times to turn the shanks, adding a little extra hot water if needed to prevent it from sticking. Mix in the lentils, with another 500ml water. Cover and cook for 30 minutes, stirring regularly
- 4
The curry is ready when the lentils are smooth and the lamb starts falling off the bone when prodded with a fork. Remove the meat and shred, discarding the bones. Return the lamb to the pan and mix in the garam masala and salt to your taste. Serve topped with the crispy fried onions, julienned ginger and coriander leaves.
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