Game and Exotic, Pork Mutton Veal

Dal Ghosh

  • 1 pound Mutton
  • 1/2 cup Channa Dal
  • 1/2 cup Tur Dal
  • 4 Onions Sliced
  • 2 Tomatos chopped
  • 1/2 cup Curd
  • 1 Lime juice
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Chili powder
  • 1/2 tablespoon Mustard seed
  • 2 tablespoons Coriander powder
  • 1 teaspoons Garam masala (whole)
  • 1 tablespoons Garlic, chopped
  • 1 tablespoons Ginger, fresh, chopped
  • 1 teaspoons Cumin seed
  • 1 teaspoons Garam masala powder
  • 2 tablespoons Coriander, fresh, chopped
  • 2 tablespoons Green chilies chopped
  • 2 teaspoons Amchur powder
  • 3 tablespoons Oil
  • 8 Small red chilies
  • ~ Salt to taste

    • 1. Marinate mutton in Curd/Yogurt, lemon juice, part of turmeric powder, part of garam masala powder, mix well, leave aside for 2 hours.

    2. Cook the chana dal and tur dal, add tumeric and green chilies, when it comes to the boil, cover andcooked until fully cooked.

    3. Heat someoil in a pan, add whole garam masala and onion and saute well.

    4. Next add the green chilies, when the onion gets brownadd ginger, garlic, coriander powder, remaining turmeric powder, red chili powder, cook for some time.

    5. Now add the marinated mutton to this mixture and saute it.

    6. Grind dal in a mixer and add tothe mutton.

    7. Give tadka of mustard seeds, cumin seeds and whole red chilies, sprinkle some coriander and simmer for about 1 hour.

    8. Finally to this mixture add tomatoes, amchur powder, add a little salt, and the remaining garam masala powder, cover and cook for about fifteen minutes or until mutton is fully cooked.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ivor Allen of Surrey (United kingdom). 

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