Daal Gosht (Lamb with Lentils)

Daal Gosht
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Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
507 Calories
30g Fat
22g Carbs
38g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 507
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 54%
Cholesterol 117mg 39%
Sodium 149mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Protein 38g
Calcium 61mg 5%
*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. 


  • 1 cup Toor daal
  • 2 pounds (1 kilogram) of lamb (boneless and cubed)
  • 3 tablespoons vegetable cooking oil
  • 1 teaspoon cumin seeds
  • 2 onions sliced
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 4 large tomatoes chopped fine or 1 (14.5 ounce) can of chopped tomatoes
  • Salt to taste
  • Juice of 1/2 a lime
  • Coriander leaves to garnish

Steps to Make It

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

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

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

  4. 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.

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

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

  7. Now add the 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 daal/lentils should be done by now. Turn off the heat and allow the steam to release and open the pressure cooker.

  8. 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.

  9. Once cooked, add the lime juice, stir well, and garnish with coriander leaves.

  10. Serve with plain boiled rice and a vegetable side dish.

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