Dhal Curry with Meat Gosht Dhal
Experience the rich, aromatic flavors of **Dhal Curry with Meat (Gosht Dhal)**, a hearty fusion of tender, slow-cooked beef or lamb and creamy red lentils seasoned with vibrant Indian spices. This comforting dish combines the earthiness of cumin seeds, the warmth of garam masala, and the tang of fresh tomatoes to create a deeply satisfying curry. Simmered to perfection, the lentils melt into a velvety base that enhances the bold flavors of the spiced meat. Finished with a sprinkle of fresh cilantro and a hint of zesty lime, this dish is perfect for pairing with fluffy steamed rice or freshly baked naan. Whether you're craving traditional South Asian cuisine or looking for a nutritious, protein-packed meal, this recipe brings authentic flavor straight to your table.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dhal)
- 4 cups Water
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1.5 teaspoons Ground cumin
- 0.5 teaspoon Red chili powder (optional)
- 2 medium Tomato, diced
- 500 grams Beef or lamb, cubed
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 none Green chilies, sliced (optional)
- 1 teaspoon Garam masala
- 1 none Lime or lemon, for garnish
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear.
In a medium pot, combine the lentils with 4 cups of water. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the lentils are soft and creamy. Skim off any foam that forms on the surface. Set aside.
In a large pan or deep skillet, heat the cooking oil over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until aromatic.
Add the turmeric powder, ground coriander, ground cumin, and red chili powder (if using). Mix well to combine the spices with the onion mixture.
Stir in the diced tomatoes and let cook for 5 minutes, until the tomatoes are soft and the mixture forms a thick paste.
Add the cubed beef or lamb to the pan. Cook for 5-7 minutes, stirring occasionally, until the meat is lightly browned on all sides.
Pour in the cooked lentils along with their cooking liquid. Stir everything together and season with salt.
Reduce the heat to low, cover the pan, and let the curry simmer for 20-30 minutes, or until the meat is tender and the flavors have melded together. Stir occasionally and add a little water if the consistency becomes too thick.
Stir in the garam masala and chopped cilantro. Cook for another 2 minutes.
Taste and adjust seasoning as needed. Garnish with sliced green chilies and a squeeze of lime or lemon juice before serving.
Serve hot with steamed rice, naan, or roti. Enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
