published Aug 16, 2021, updated Jun 17, 2024 Dal gosht is a North Indian curry featuring a thick gravy made with onions, tomatoes, ginger, and garlic that is warmly seasoned with garam masala, chili powder, and a slew of other Indian spices. These spices are key to dal gosht. They are simmered in hot oil, or “bloomed,” in a popular Indian cooking method known as tadka to make them more potent and aromatic. It’s a technique in many Indian dishes, including dal tadka and turkey lentil soup. I prefer to make dal gosht as more of an Instant Pot lamb stew. Otherwise, you’ll spend a much longer time simmering the lamb, cooking the lentils separately, and then mixing everything together. This way is faster — and cleaner because you’re using way fewer dishes! Serve lamb and lentil curry with fluffy rice and warm naan, and enjoy!
Recommended Tools
Instant Pot – Notice how there are no other tools needed for this dal gosht recipe? That’s the beauty of the Instant Pot! You can saute, steam, and stew all in one place.
Storing and Reheating
Let any leftover lamb and lentil curry cool to room temperature before transferring to an airtight container. Refrigerate for up to 4 days.
Lamb – While the gosht in dal gosht translates simply to “meat,” this recipe is traditionally made with mutton — meat of a sheep at least 3 years old — beef, or chicken. But since this recipe is made in the Instant Pot, we use lamb. Split Chickpea Lentils (Chana Dal) – If split chickpeas are unavailable, use masoor dal (split red lentils) instead. Seasonings – In addition to the turmeric, cumin, and ground coriander you’ll find in almost every curry recipe, dal gosht is seasoned with a stick of cinnamon, ground cloves, and: Garam Masala – I prefer to make it at home but you can also find it in the spice aisle in most grocery stores. Red Chile Powder – Also known as “mirchi powder” in India, this bright red powder is made from Raja Mirchi chiles. Kashmiri powder, another Indian chili powder, is the best alternative — not American chili powder. Herbs – Garnishing this otherwise heavy dish with chopped mint and cilantro adds some very welcome freshness! Red Onions, Ginger Paste, & Garlic – These ingredients are vital for a deep, flavorful tadka. Feel free to substitute with white or yellow onions if needed, but try to use fresh ginger and garlic if at all possible. Tomatoes – You can use either fresh or canned.
Reheat on the stovetop on medium heat until warmed through. Love this recipe? Share it with the world on Pinterest.
