Delicious Achari Daal Gosht 🍛🥩 | Easy Mutton & Lentils Curry Recipe | Traditional Pakistani Recipe скачать в хорошем качестве

Delicious Achari Daal Gosht 🍛🥩 | Easy Mutton & Lentils Curry Recipe | Traditional Pakistani Recipe

Delicious Achari Daal Gosht - Easy mutton and lentils curry Ingredients Gravy Mutton – ½ kg Lentils Total – 2 ¼ cups – (soaked for ½ hr.) Masoor Daal – 1 ¼ cups (310 ml cup for measurements) Moong Daal – 1 cup (250 ml cup for measurements) Oil – ½ cup Onion 1 medium sized (finally sliced) Tomatoes 2 medium sized (chopped) Ginger Garlic Paste - 2 tbsps. Red Chillie Powder – 1 tbsp Turmeric Powder – 1tbsp Himalayan Pink Salt – 3 tsps. (as per your taste) Sabit (wholesome) Garam Masala Cloves – 6 Cinnamon Sticks – ½ inch or 1 whole Black Cardamom – 1 whole White Cumin Seeds – ½ tbsp Water – 4 ½ cups For Mutton – 2 ½ cups For Lentils – 2 cups Tarka Onion 1 medium sized (finally sliced) Desi Ghee 1 small cup Black Cumin – ½ tsp Achaar Masala (Any Brand) – 1 ½ tbsp Fenugreek seeds (crushed) – 1 tbsp. Grinded Zafrani Garam Masala – 1 tsp Green Chilies (Garnish) – 4 to 6 sliced Coriander Leaves (Garnish) – as per you like. Receipe Gravy Heat a pressure cooker on high flame. Pour in 1 1/2 cup oil to heat up. Add 1 finally sliced onion and stir until it turns golden brown. Add 1/2 tbsp of white cumin seeds and stir. Now when the onions have changed color add 2 chopped tomatoes and stir to cook. Do it until tomatoes release its juice and now add 1/2 kg of mutton meat pieces in and cook. Now stir the meat rigorously until it is coated with a thin layer of all the ingredients added until now. Add a little water and cook further so that a gravy can be achieved.Than add 2 tbsp of ginger garlic paste and mix. After cooking a little add 1 tbsp of red chilies powder, 1 tbsp of turmeric powder, 3 tsp of Himalayan pink salt, sabit garam masala (6 cloves, 1 cinnamon stick and 1 black cardamom) and mix. Cook everything to combine so that the meat can take in everything consuming all the ingredients. Keep adding 2 to 3 spoons of water in 6 mins time intervals to cook the gravy rigorously and make it more smooth. This way the entire meat and gravy will maneuver all the ingredients and combine nicely making it more flavorful and smooth. I did this process 3 times to make gravy nice and smooth. The oil separating from water and coming up with a crackling sound will tell u that the process is done effectively. Its important to enhance its flavor many folds. You will see a beautiful red orange mix color. Now for meat to become more tender in texture. Add 2 1/2 cups of water into the cooker put the cooker lid on along with pressure for meat to cook for 15 to 20 mins. Count the minutes after the whistle on the pressure cooker starts to make noise. This shows that steam has started to build and meat is cooking under pressure. Now after 20 mins open the cooker to see how it has turned out. You can see this in video. The meat should be nicely cooked. At this point you can check by poking knife into one of the bigger pieces to check whether its tender enough to eat. Now add the soaked lentil mix ( masoor daal about 310 ml of cup measurement and moong daal about 250 ml of cup measurement) into the cooker. The lentil mix should be soaked for about 1/2 an hour before you add it in here. Mix it in and add further 2 cups of water for now lentils to cook under pressure and mix in with the rest of the gravy. After putting the lid back again let lentil mix cook under pressure for 3 to 4 mins. Count these minutes after the whistle on the pressure cooker starts to make noise. The little steam build will ultimately cook the lentil mix to the full as it was already tender a little because of getting soaked earlier. Open the cooker lid to check the consistency. Now as you can see in the video that the gravy is cooked but it looks a little thick to me. So i am adding 1/2 a cup more water to make it a little thin and diluted. You do it according to what you like. If you like thick gravy let it be. But if you want a more diluted light gravy than add water and cook a little on low flame as i did. You can also check salt at this point if you want more or less according to your taste. I have put 1 tsp more here as i wanted more. Mix well. The final Daal Gosht Gravy is ready. Tarka Now for the special tarka we are going to put in this we need to heat a saucepan on medium to high flame. Add 1 small cup of desi ghee to heat up. Than add 1 finally sliced medium onion and stir until light golden brown. Than add 4 to 6 sliced green chillies and stir. Than add 1 1/2 tbsp of achaar masala of any brand. Mix and cook. Than add 1/2 tsp of black cumin seeds and mix and also immediately add 1 tbsp of crushed fenugreek seeds in it . Stir and cook for few 4 to 5 mins for everything to combine nicely. This is the complete tarka. Pour this sizzling hot tarka over the cooked daal gosht as you can see in the video. The whole dish is cooked at this point. For Garnishing add 1 tsp of grinded zafrani garam masala on the top as you serve and a small amount of corriander leaves as per you want.