Daal Gosht (Lamb with Lentils)

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 09/24/21
Daal Gosht (Lamb with Lentils)

The Spruce / Tara Omidvar
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
480 Calories
31g Fat
16g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 480
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 58%
Cholesterol 121mg 40%
Sodium 362mg 16%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 34g
Vitamin C 26mg 129%
Calcium 65mg 5%
Iron 4mg 24%
Potassium 822mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Daal gosht or dal gosht is a popular dish of flavorful, spicy cubed lamb and a blend of herbs. This recipe transforms ordinary lentils into the perfect hearty Indian-inspired dish. It is ​a Pakistani or North Indian cuisine. This wholesome meaty dish makes a great one-pot meal that can be doubled or tripled for large family gatherings. Add a green salad and you're in for a satisfying meal. 

Ingredients

  • 1 cup toor daal

  • 2 pounds boneless lamb, cubed

  • 3 tablespoons vegetable cooking oil

  • 1 teaspoon cumin seeds

  • 2 medium onions, sliced

  • 1 tablespoon ginger paste

  • 2 tablespoons garlic paste

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 4 large tomatoes, chopped fine, or 1 (14 1/2-ounce) can chopped tomatoes

  • Salt, to taste

  • 1/2 lime, juiced

  • Fresh cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

    Daal Gosht (Lamb with Lentils) ingredients

    The Spruce / Tara Omidvar

  2. Heat the cooking oil in a deep pan (on medium heat). When hot, add the cumin seeds. Fry till the spluttering stops.

    oil and cumin seeds in a pan

    The Spruce / Tara Omidvar

  3. Add the onions and fry (stirring often) till they begin to turn pale golden in color.

    onions cooking in a pan

    The Spruce / Tara Omidvar

  4. Now add the ginger and garlic pastes and fry for a minute.

    add garlic and ginger to the onions in the pan

    The Spruce / Tara Omidvar

  5. Next, add the coriander, cumin, turmeric, red chili, and garam masala powder and fry till the oil separates from the masala. Stir often to prevent the masala from sticking to the vessel and burning.

    add the coriander, cumin, turmeric, red chili, and garam masala powder to the onions in the pan

    The Spruce / Tara Omidvar

  6. Add the tomatoes and fry for two to three minutes, stirring often.

    add tomatoes to the onion mixture in the pan

    The Spruce / Tara Omidvar

  7. Now add the lamb, salt to taste, and stir well. Fry till browned.

    add lamb to the vegetable mixture in the pan

    The Spruce / Tara Omidvar

  8. Now add the lentils to the pot. Stir well and add three cups of water. If you are using a pot to cook the Daal Gosht, you need to let the daal/lentils come to a boil after adding the water and then simmer, cover the pot, and cook until the daal/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 daal/lentils are cooked.

    Daal Gosht (Lamb with Lentils) cooking in a pan

    The Spruce / Tara Omidvar

  9. Once cooked, add the lime juice, stir well, and garnish with coriander leaves. Serve with plain boiled rice and a vegetable side dish.

    Daal Gosht (Lamb with Lentils) in a pan

    The Spruce / Tara Omidvar

Pressure Cooker Variation


If you are using a pressure cooker, follow recipe up to step eight, then add lid to pressure cooker and cook until you have heard three whistles. The daal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker before continuing with remaining steps of recipe.

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