 "Dinner plan: Chana dal gosht")
Dal gosht is possibly one of the top comfort foods out there. Super tender mutton simmered with dal over a few hours in the heady aroma of garam masala is great served on a bed of steaming hot jeera rice. When I make dal gosht, I especially like to add a little extra cinnamon for a sweeter smell.
When cooking with mutton, you can speed up the process by using a pressure cooker. And as Rimi of The Sauce improvised with chicken, you can too.
Shopping list: 1 kg mutton
Brief quote from original source:
The very nature of our kitchens and cooking equipment have changed completely. So unless you can cook this dish for four hours over a coal and/or wood fire that will ensure the meat cooks and is thoroughly tender, please marinate and lightly sauté it before you add the water and boil it. Your tastebuds will thank you.
View the recipe on Sauce: The Food Blog
Here’s a tip: When frying the mutton, make sure all the water evaporates and you actually fry the mutton for a few minutes after that. Else, it’ll just be poaching in its own liquid.
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie
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