Daal Gosht — Lamb Shoulder & Lentil Curry

Ingredients

• 1½ lb Lamb Shoulder, in chunks
• 1 cup chana dal, soaked 1 hour
• 4 tbsp ghee
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 3 tomatoes, chopped
• 1½ tsp red chili powder
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 4 cups water
• 1 tsp garam masala
• 2 tbsp lemon juice
• Handful cilantro

Method

1. Brown the onions in the ghee until golden, 10 minutes, then add the ginger-garlic paste and cook off its raw edge.
2. Add the Lamb Shoulder and sear it on all sides. Stir in the tomatoes, chili powder, turmeric, coriander, cumin, and salt, and cook until the masala thickens and the ghee separates out at the sides, 10 minutes.
3. Add 3 cups of water, cover, and simmer 45 minutes (or 20 at pressure) until the meat is tender enough to give way under a spoon.
4. Add the drained chana dal and the last cup of water, and simmer another 25 minutes until the lentils are soft but still individually recognizable. Mash a few against the pot to thicken the gravy.
5. Finish with garam masala, lemon juice, and cilantro. Rest 10 minutes before serving with rice or naan.