Urad Dal Gosht

By on October 30, 2011

 Urad Dal Gosht



  • ½ kilogram of Mutton
  • 1 cup of Urad Lentils (Urad Dal) (pre-soaked)
  • 1 medium Onion (peeled & chopped)
  • 2 Green Peppers (chopped in small pieces) (for garnishing)
  • A bunch of Fresh Corriander/Cilantro Leaves (Hara Dhania) (for garnishing)
  • Salt (to taste)
  • ¼ tsp. of Turmeric Powder (Pisi Haldi)
  • ½ tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
  • ¼ tsp. of Allspice (Pisa Garam Masala)
  • ½ tsp. of Ginger Paste (Pisi Adrak)
  • Lemon Juice (Nimbu Arkh)
  • 3 tbsp. of Cooking Oil




  • Heat oil in a heavy-based pot, add the chopped onions and fry the onions until golden brown.


  • Add salt, turmeric powder and red chilli powder and fry spices for 2-3 minutes by adding a little water at a time (to prevent from burning.)


  • Add the mutton and continuously stir until all of the water evaporates.


  • Add in the urad lentils. (not the water, the lentils only.) Add 2 glasses of warm fresh water to the lentils and mix. Cover pot on low heat and let the meat cook.


  • When the meat has tenderized and the lentils have softened, add the ginger paste and garam masala powder and mix.


  • Garnish with corriander/cilantro leaves and green peppers and serve with lemon.