You can enjoy the flavors of India without the hours usually spent in making this dish. Dal means lentils and is one of the common ingredients used in Indian cooking. For this dish the lentils are made into a thick dal sauce and served with sauteed lamb cubes.
The meat for dal gosht is typically slow-cooked mutton or even goat. To speed up this meal, I use lamb cut from the leg that only needs a few minutes to cook. I also, use rinsed and drained canned lentils.
The recipe may not be authentic, but it fits the bill for midweek dish packed with flavor.
Helpful Hints:
• Steamed or frozen lentils can be used instead of canned.
• 2 crushed garlic cloves can be used instead of minced garlic.
• To speed preparation, buy diced onion in the produce department.
Dal Gosht
Yield 2 servings. Recipe by Linda Gassenheimer
For dal:
2 cups rinsed and drained canned lentils
2 cups diced onion, divided use
2 cups water
3 teaspoons ground turmeric
3 teaspoons ground ginger
2 teaspoons ground cumin
1/4 teaspoon salt
For lamb:
3/4 pound lamb cubes cut from leg of lamb
4 teaspoons olive oil, divided use
1 teaspoon minced garlic
1 cup no-salt-added canned diced tomatoes with their juice
Salt and freshly ground black pepper
1/4 cup cilantro leaves (optional garnish)
For dal: Combine lentils, 1 cup diced onion, water, turmeric, ginger, cumin in a sauce pan. Place over medium-high heat and bring to a simmer. Cook 5 minutes or until soft, but not mushy. Add salt. Puree in a food processor or blender until smooth. Divide between two dinner plates.
