dal gosht pakwaan

 

Ingredients: -

(Soak dals for 30 minutes before pressure cooking)
For pressure cooking: 

¼ cup toor dal
¼ cup urad dal
¼ cup moong dal
¼ cup masoor dal
¼ cup chana dal
1 lb boneless mutton 
½ tsp turmeric
½ tsp salt
2 bay leaf
1 tsp ghee
3 cup water

Other Ingredients:

1 bay leaf

4 cloves

1 black cardamom

1 tbsp mutton masala

1 tsp cumin

1 dried red chili

1 onion (finely chopped and fried)

1 tsp ginger-garlic paste

¼ tsp turmeric

1 tsp chili powder

1 tsp coriander powder

½ tsp cumin powder

Salt to taste 

2 tomatoes (finely chopped)

¼ tsp garam masala 

1 tsp kasuri methi (crushed)

2 tbsp coriander (finely chopped)

Method:

1. Pressure cook mutton with the dals mentioned above.

2. Switch on your instant pot and press sauté. Add the cooking oil, dried whole masala, half of the fried onions, ginger-garlic paste, tomatoes, chili powder, turmeric, mutton masala, garam masala, cumin, and coriander powder and sauté. Add one cup water and cook this masala for 5 minutes or until the oil separates. 

3. Transfer the pressure-cooked meat to this masala in your instant pot and mix well.

4.  Add half a cup of water to this, cover with a glass lid to prevent splashes. Simmer this curry for 10 minutes, stirring in between as required.

5.  Cancel sauté. Add more water if needed. 

6.  Garnish dal gosht with fried onions and serve it in a baked taco shell.