Dal Gosht is a popular recipe from the Punjab region of Pakistan and India. A hearty meat and lentil stew, this is not something you’re likely to find on a restaurant menu, but it is a favorite home-cooked meal for most people I know. Goat meat is cooked with split chickpea lentils in a spicy onion and tomato based gravy until it’s fork-tender. This recipe is my grandmother’s version, which leans into her Kashmiri heritage. It also includes Pakistani dried plums, just like her Gosht Aloo Bukhara (Beef curry with plums). Enjoy this curry with naan, rice, or even paratha.
Why you’ll love dal gosht
One-pot recipe - The lentils absorb all the delicious flavors from the curry while they cook, making them more succulent. Hearty and nutritious—The blend of protein and complex carbs makes this a highly nutritious meal for your family. Just like chana masala or black-eyed peas. Comfort food—This is one of those recipes that evoke warm, fuzzy childhood feelings.
Ingredient notes
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use a different meat - While goat meat works best in this recipe, beef or veal make good substitutes. While I’ve never tried it personally, I’ve seen recipes with chicken as well if you want to give it a try. Try different lentils - This recipe has variations that combine 2-3 lentils. A few options are masoor dal, moong dal, and split pigeon peas along with the chana dal. Make it meatless - This recipe can be cooked without any meat for a vegetarian or vegan version.
How to make dal gosht
Prepping the curry base
First step - Prepare the base for your curry by browning the chopped onions in oil and then sauteing the garlic. I often brown a batch of onions, puree them, and freeze them to use as needed. The above illustration shows how I use these prepped onions and garlic paste to cook this curry. Second step - Heat just enough to defrost and soften the onions and garlic paste. Third step - Add the meat and saute it for a few minutes. Fourth step - Once the meat starts to slightly brown add in freshly grated ginger and stir to mix.
Cooking the meat
Fifth step - Add in the spices next and stir to mix. This allows them to bloom slightly. Sixth step - Next, add the chopped tomatoes and stir until they soften. I used prepped, pureed tomatoes from my freezer for this recipe. Seventh step - Add enough water to just cover the meat. If you’re using freshly chopped tomatoes, use less water, as they will release water. If you’re using frozen, steamed, and pureed tomatoes, add a little extra water. Cook covered on medium heat for 30 minutes, until the meat is about 75% cooked. Eighth step - Uncover and cook on high heat until the liquid dries. Then, toss in the green chilies and roast the meat, stirring constantly, for 5-10 minutes. By the end, the meat should be a darker brown color, and the other ingredients should form a paste coating it.
Cooking the lentils
Ninth step - Drain the soaked lentils, discard the water, and add them to the meat. Tenth step - Follow with the soaked aloo Bukhara, including the water. Add another cup of water, cover and cook on low for 15 minutes. Eleventh step - Check the lentils with the tip of a knife. If the lentil splits, the dal is cooked through. If you need to cook it a little longer, adjust the quantity of water as needed and cook a little longer. Twelfth step - Once the lentils are ready, reduce any water as necessary, leaving a little curry in the pot. Garnish with some chopped cilantro, and enjoy.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
