MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Urad Dal Gosht (Black Lentil Lamb Curry)
Categories: Indian
Yield: 1 Batch

1 1/2 c Whole urad daal (black
-lentils)
1 Pc Ginger (1"); grated
1/3 c Oil
1 ts Cumin seeds (zeera)
10 Whole black peppercorns
-(sabut kali mirch); up to
-12
2 Black cardamom (badi
-elaichi)
6 Cloves (laung); up to 8
2 md Onions; finely sliced
1 lb Mutton (500 g); cut into
-chunks
1 tb Garlic paste
1 tb Ginger paste
2 lg Tomatoes; diced
3/4 ts Turmeric powder (haldi)
1 ts Red chili powder
1 ts Cumin powder
1 1/2 ts Coriander powder (dhaniya
-powder)
5 tb Yogurt
1 1/2 ts Garam masala powder
Salt; to taste
3 Green chilies
2 tb Ghee
1/2 Lemon
Cilantro
Ginger; sliced

Soak daal in water for 3-4 hours.

Add grated ginger and enough water to cover the daal. Boil until
tender.

Heat oil in separate large pot and add cumin, peppercorns, and black
cardamom and heat until fragrant. Add cloves and stir 30-40 seconds.

Add sliced onions and fry until translucent.

Add mutton chunks and stir on high heat for 2 minutes.

Add garlic and ginger paste and stir 1 minute.

Add diced tomatoes.

Add turmeric, red chili, cumin, and coriander powders and cook 2 to 3
minutes.

Whisk yogurt and add. Mix until well blended.

Add garam masala powder.

Add salt to taste.

Add 1 to 2 cups warm water and cook until meat is tender. Don't
overcook meat.

Once meat is tender, add the boiled daal and mix well into lamb.

Add 2 cups warm water and bring to a boil.

Once boiling reduce heat and simmer covered for 30 minutes, stirring
in between to avoid burning or sticking to the bottom.

Add some green chilies, 2 tb ghee, and half a lemon, squeezed.

Mix and simmer on low heat for 15 minutes until meat and dal are soft
and tender.

Garnish with cilantro (chopped mint works as well).

Add sliced ginger.

Recipe FROM: <https://www.youtube.com/watch?v=EFJ4KwM8HMo>

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