Hyderabadi Dal Gosht


1/2 kg – Mutton

1 cup – dal

2 onions, sliced

1 bunch – Mint leaves, chopped

5 Green chillies

3 Bay Leaf

1 tsp – Red Chilli powder

1/2 tsp – Turmeric powder

1 bunch – Curry leaves

2 sticks – Cinnamon

2 Cardamom

3 tsp – oil

1 tsp – Garam Masala (cloves, cinnamon, fennel) powder

2 tsp – Tamarind pulp

1 bunch – coriander leaves, chopped Salt to taste

2 tsp – Ginger Garlic paste

2 medium Tomatoes


Boil the dal in a pressure cooker with 2 cups of water along with salt, tomatoes, cinnamon, curry leaves, tomatoes and salt.

Once it is boiled, mash with tamarind pulp and keep aside.

For mutton curry:

Take another cooker, heat oil in it, add onions, mint leaves, fry them then add mutton, ginger garlic paste, red chilli powder,turmeric powder, garam masala powder.

Mix well, add water and cover with a lid and let it cook till the meat is soft.

Once it is cooked release the pressure, do not remove from heat.

Add mashed dal to curry and mix well.

If required, add 1/2 cup of water, let it boil nicely.

Add coriander leaves.

Check taste, if required add salt again and serve with hot rice.