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Savor the deep, complex flavors of Dal Gosht, a traditional Indian meat curry simmered to perfection. Packed with protein, this hearty dish is ideal for family meals and special occasions.
Rinse the toor dal thoroughly, then soak in water for 30 minutes; drain before cooking.
Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add whole cloves, cinnamon stick, and bay leaves, stirring for 1 minute until fragrant.
Add chopped onions and sauté over medium-high heat for 8–10 minutes until deep golden brown without burning.
Stir in minced garlic and ginger. Cook for 2 more minutes, then add cumin, coriander, turmeric, kashmiri chili powder, and salt; sauté for 1 minute to bloom the spices.
Add lamb pieces and sear on all sides for 5–7 minutes, developing a rich brown color.
Mix in chopped tomatoes, cooking until they soften and release their juices, about 5 minutes.
Stir in drained dal, then add water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 70–90 minutes, stirring occasionally, until the lamb is tender and dal is creamy.
Check for seasoning, adjust salt if needed. Sprinkle in garam masala and simmer uncovered for an additional 5–10 minutes to develop flavors and thicken to desired consistency.
Garnish with chopped cilantro just before serving.
