INGREDIENTS

• 1kg mutton, cut in cubes, wash and
drain
• 1 cup yellow split peas (pea dhall (lentils))
• ½ cup moongh
• ½ cup gram (chickpea dhall (lentils))
• ¼ cup brown lentils
• 2 teaspoon turmeric
• excess water to cook mixture of dhalls
• 2 tablespoon oil
• 2 large onions, sliced
• 3 bay leaves
• 2 green chillies
• 2 teaspoon fennel seeds
• 3-4 sticks cinnamon
• seeds of 2 pods black cardamom
• 1 tablespoon ginger paste (or grated)
• 1 tablespoon crushed garlic
• 1 teaspoon dhania (coriander) powder
• 1 teaspoon jeera powder
• 1 teaspoon garam masala
• 2 tablespoon chilli powder
• ½ teaspoon fennel powder
• 1 medium tomato, chopped
• ± 1 cup water to cook meat
• salt as needed
*TEMPERING INGREDIENTS:
• ¼ cup ghee (Clarified butter)
• 2 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 sprigs curry leaves
• ½ teaspoon Ajwine (Celery seeds) (thymol)
• 3-4 dry red chillies
• 2 cloves garlic, sliced
• 1 medium onion
Heat ghee (Clarified butter), fry all the ingredients for
a few
minutes until onions
begin to brown. Add to dhall (lentils) Ghos.
Garnish with
fresh coriander
and mint

METHOD

Soak all the pulses (dhalls) in hot
water for a
minimum of
1 hour
Soak all the pulses (dhalls) in hot
water for a
minimum of 1 hour.
Rinse well and add to pot of boiling
water
Add turmeric and salt and cook until
mushy
Remove from heat Heat oil and fry
ingredients
from onions to garlic for 3-5 minutes.
Add meat and salt and allow to cook on
moderate
heat until well sautéed. Add all the
powder
spices, tomato and water and cook until
tender
(± 45 minutes)
Add the cooked pulses and continue
cooking until
meat begins to shred, stirring often to
prevent
scorching
Fry tempering* ingredients, add to
dhall (lentils) Ghos
Garnish and serve with Basmati rice or
Naan.

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