Step-by-Step Guide to Make Favorite Daal Ghost (Lamb with Lentils)

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, daal ghost (lamb with lentils). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Daal Ghost (Lamb with Lentils) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Daal Ghost (Lamb with Lentils) is something that I have loved my whole 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. Make ready 4 tbsp Toor dal
2. Take 2 tbsp Chana dal
3. Make ready 2 tbsp Masoor dal
4. Get 1 pack lamb (about 500g) (boneless and cubed)
5. Make ready 1 tbsp ghee
6. Get 2 tbsp cumin seeds
7. Prepare 2 onion slices
8. Prepare 2 tbsp ginger (grated)
9. Take 2 tbsp garlic (grated)
10. Make ready 2 tbsp green chilli (finely chopped)
11. Make ready 1 tin tomato
12. Make ready to taste Salt
13. Make ready 1 tbsp turmeric powder
14. Make ready 1 tbsp coriander powder
15. Make ready 1 tbsp red chilli powder
16. Prepare 1 tbsp garam masala
17. Prepare 1 handful coriander
18. Prepare 2-3 red chilli (sliced for garnish)
19. Prepare 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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