Dal Gosht is a hearty and filling stew made with goat meat and lentils. It tastes delicious with hot tandoori roti or naan as well as rice. This is comfort food made easy for you!
Dal gosht is a very popular meat curry with lentils. Throw the meat, a handful of lentils, fried onions, tomatoes, ginger, garlic and a few handy spices together in your instant pot and you have this magical, delicious dish ready to be had with hot naan or cumin rice.
There's something to be said about combining meat with lentils or even some vegetables. Those who are fond of stew know the melding of flavors that happens when you cook meat with these ingredients. Have you tried meat with cauliflower (gobi gosht) or meat with potatoes (aloo gosht)? Like this recipe, these are hearty stews made with the minimum of fuss. No, you don't have to slow cook them always. Your instant pot or stovetop pressure cooker is perfectly capable of making these recipes with a minimum of fuss and they turn out fabulous!
I also cheated a bit (okay, a lot!) by using pre-fried onions and bottled ginger and garlic paste. It makes this otherwise involved recipe quick and easy! My favorite kind:)
Do take a look at the ingredient notes below for more details on this:
- I used pre-fried onions because I wanted this to be a quick and hassle-free recipe. Slicing and frying onions does need a bit of time and effort, so I cut out this step by using these ready to go onions. They are available in most Indian or Pakistani grocery stores, and these days even in chain supermarkets. If you don't mind the grunt work, go ahead and slice two medium-sized onions and fry them until they caramelize to a deep color. Do take care that they don't burn, however.
- The same goes for the ginger and garlic pastes. I have a bottle of each in my fridge at all times, You can use store-bought pastes or make a large batch to use as required. Since most Indian recipes call for both, you can even make a single paste and store it in your fridge. It's not difficult; just put equal quantities of peeled ginger and garlic in a blender along with a little water and whiz to get a smooth, lump-free puree. Keep it refrigerated in a sealed glass jar or bottle and you won't have to scramble to make it on the spot while cooking something!
- I decided to use only chana dal (split chickpea lentils) in this recipe, but you can also use red lentils or even yellow mung along with the chana dal. If using a trio, measure one cup split chickpeas and a quarter cup each of the red lentils and mung. Rinse and soak them together before cooking. The split chickpeas will retain their shape, but the latter two will dissolve in the stew and add a lot of depth and flavor to it.
- Finally, let's talk about the kind of meat. Truth be told, you can use the meat of your choice - if you like lamb or beef, go ahead and use this. I personally have a preference for bone-in meat from goat, especially a shoulder or leg cut. The meat is tender and soft and does not smell too strong. However, this is a matter of personal taste, and you can use the meat of your choice.
Note: exact quantities are mentioned in the recipe card further down.
How to make dal gosht in your instant pot
- Wash and soak the lentils for at least an hour before cooking.
- Chop the tomatoes.
- Fry the onions and puree the ginger and garlic (if not using store bought).
- Heat the oil in your instant pot (on sauté) and add the fried onions, ginger garlic paste, tomatoes, all the powdered spices and salt. Stir for a few seconds, then add half a cup water. Cook this masala for five minutes, or until the oil leaves the sides of the pot:
- Add the meat and soaked lentils. Add one cup water, stir and cook covered for 8-10 minutes. I use this instant pot tempered glass lid (affiliate link) so that the masala doesn't splatter all over my countertop. Of course, you can use any lid that fits well. After ten minutes or so, here's how the meat and lentils will look like:
- Now, add one more cup of water to the pot, stir well and pressure cook for 20 minutes on high. When the timer beeps, do a quick release and open the pot. Garnish with a few fried onions and chopped mint and cilantro. Squeeze half a lemon (optional) and serve hot with naan or steamed rice.
More meat recipes you might like
- Bhindi Gosht - Meat curry with fresh okra to ramp up the taste.
- Karahi Gosht - Lamb slow-cooked in a wok along with lots of onions and tomatoes.
- Kofta Curry - Juicy, Indian-style meatballs in lots of sauce.
- Keema Aloo - A happy coming together of mutton or lamb mince with cubed potatoes.
- Yakhni pulao - A classic rice and meat dish fit for a feast.
Dal Gosht (Meat with Lentils)
- ½ cup cooking oil
- 1 cup fried onions
- ⅓ cup ginger-garlic paste
- 2 medium-sized tomatoes chopped
- salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric
- ½ teaspoon garam masala powder
- 1 tablespoon coriander powder
- 1 ½ lb. or 722 gm bone-in meat
- 1 ½ cup chana dal split chickpea lentils, soaked for one hour
- 2 sprigs cilantro leaves chopped
- 2 sprigs mint leaves chopped
- Switch on your instant pot and press sauté. Add the cooking oil, fried onions, ginger-garlic paste, tomatoes, salt, chilli powder, turmeric, garam masala, and coriander powder. Add one cup water and cook this masala for 5 minutes or until the oil leaves the sides.
- Add the meat, lentils, one cup water and stir to mix. Cover with a glass lid to prevent splashes. Let the contents simmer for 10 minutes, stirring in between as required.
- Cancel sauté, add one more cup water, and secure the lid. Make sure the steam release vent is on 'sealing'. Press the pressure cooking button and set the timer to 20 minutes.
- When the timer beeps, do a quick release and open the pot. Garnish with a few fried onions, and chopped cilantro and mint. Squeeze half a lemon if you want (optional). Serve hot with naan or steamed rice.
- If you don't have pre-fried onions, finely slice 2 medium-sized red onions and fry in the hot oil until reddish-brown in step 1. Then add the rest of the ingredients mentioned in step 1.
- You can use red lentils or yellow mung lentils in addition to the split chickpeas. Adjust the quantities like this: 1 cup split chickpeas, ¼ red lentils, and ¼ cup mung lentils. Soak all three for one hour before cooking.
- Use the meat of your choice: mutton, lamb or beef.
- The lentils and ginger and garlic pastes can be bought from any Indian or Pakistani store. They are also available in most supermarkets these days.
- If you want to make fresh paste, add equal quantities of peeled ginger and garlic to a blender, pour a quarter cup water and blend to a puree.
- The total time does not include the soaking time for the lentils.