Dal Goat
Print

Dal Goat

Dal Goat is a finger licking comfort food that is meant to be enjoyed with jeera rice (or Nan or Chapathi)

Course Main Course, Side Dish
Cuisine Indian
Keyword Dal, Dal Goat, Dal Lamb, Dal Mutton, Ghost, Goat, Lamb, Mutton
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Senthil Sadasivam

Ingredients

To pressure cook goat

  • 2 lbs Goat shoulder/ leg small pieces
  • 2 tbsp Ginger/ Garlic paste
  • 1/2 tbsp Chili powder
  • 1/2 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/4 cup Shallots/ onion chopped
  • 2 Green Chilies chopped
  • Salt to taste

To pressure cook dal

  • 1 cup Chana dal soaked
  • 1 tsp Hing
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 3 cups Water
  • 1 tbsp Oil

Tadka ingredients

  • 1 inch Cinnamon
  • 5 Cloves
  • 4 Cardamon
  • 1 Star anise
  • 2 Marathi Moggu optional
  • 1 Bay leaf
  • 2 sprigs Curry leaves
  • 1 tsp Fennel powder
  • 1 tsp Cummin powder
  • 1/2 cup Onion chopped
  • 1/2 cup Tomatoes chopped
  • 3 Green chilies slit
  • 3 tbsp Coconut paste
  • 1/2 tbsp Lime juice
  • 1/4 cup Cilantro chopped
  • 2 tbsp Oil

Instructions

  1. Pressure cook goat pieces: Wash and clean goat pieces (shoulder meat tastes great for this recipe) and add to a large pressure cooker with enough water to immerse the meat.  Add ginger/garlic paste, chili powder, coriander powder, turmeric powder, chopped shallots/ onion, chopped green chilies, salt and mix well.  Pressure cook for 3 whistles and let it sit for some time until the pressure releases on its own.

  2. Pressure cook dal: Pressure cook dal along with hing, turmeric and oil to just one whistle. The dal should be cooked and retain its shape but should not be overcooked/ get mashed up.

  3. Prepare tadka with the ingredients listed. Add pressure cooked goat pieces along with the stock and half of the cooked dal. Mash the remaining half of the dal and add to the pot and cook for 5 to 10 mins.

  4. Add coconut paste, mix well, check salt and let it simmer stirring occasionally for about 10 mins.

  5. Drizzle some lime juice (if preferred) and garnish with chopped coriander leaves and serve hot with steaming fragrant Jeera Rice or Nan or Chapathi.

Recipe Notes