Daal Ghost (Lamb with Lentils)
Daal Ghost (Lamb with Lentils)

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, daal ghost (lamb with lentils). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Daal Ghost (Lamb with Lentils) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Daal Ghost (Lamb with Lentils) is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have daal ghost (lamb with lentils) using 19 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Daal Ghost (Lamb with Lentils):
  1. Take 4 tbsp Toor dal
  2. Take 2 tbsp Chana dal
  3. Get 2 tbsp Masoor dal
  4. Make ready 1 pack lamb (about 500g) (boneless and cubed)
  5. Prepare 1 tbsp ghee
  6. Make ready 2 tbsp cumin seeds
  7. Make ready 2 onion slices
  8. Make ready 2 tbsp ginger (grated)
  9. Get 2 tbsp garlic (grated)
  10. Take 2 tbsp green chilli (finely chopped)
  11. Make ready 1 tin tomato
  12. Get to taste Salt
  13. Make ready 1 tbsp turmeric powder
  14. Get 1 tbsp coriander powder
  15. Make ready 1 tbsp red chilli powder
  16. Take 1 tbsp garam masala
  17. Make ready 1 handful coriander
  18. Make ready 2-3 red chilli (sliced for garnish)
  19. Make ready Pressure cooker or big saucepan or casserole pot
Steps to make Daal Ghost (Lamb with Lentils):
  1. Heat the ghee in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops then add onions and fry until they begin to turn pale golden in colour.
  2. Add ginger and garlic in then fry for a minute. Then add the coriander, cumin, turmeric, green chili, red chillpowder and garam masala powder and fry till the oil separates from the masala. Keep stirring the sauce.
  3. Add tin of tomato and fry for a few minutes, stirring often. Now add the lamb, salt to taste, and stir well. Fry till browned. Now add all the dals/lentils to the pot. Stir well and add three cups of water. If you are using a pressure cooker, this is the time to put on the lid and cook until you have heard three whistles. The dal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.
  4. If you are using a casserole or saucepan to cook the Dal Gosht, you need to let the dal come to a boil after adding the water and then simmer, cover the saucepan with lid, and cook until the dal/lentils are soft. The end consistency of this dish needs to be like thick porridge, so keep checking to see if you need to add more water. Add hot water as required to maintain the right consistency until the dal/lentils are cooked. Serve with naan bread or chapati and pilau rice

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