Dal Gosht

For the Mutton Base

Ghee – ¼ cup

Onions – 3, sliced

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Mutton (with bone) – 1 kg

Turmeric powder – ½ tsp

Red chilli powder – 1 tbsp

Tomatoes – 3, finely chopped

Water – ½ to ¾ litre

Salt to taste

Whole Spices

Bay leaves – 2

Mace – 1

Cinnamon – 1–2 inch

Star anise – 1

Shah jeera – 1 tsp

Green cardamoms – 3–4

Black cardamom – 1–2

Cloves – 5–6

Peppercorns – 10–12

For the Dal

Chana dal – ½ cup

Toor dal – ½ cup

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Green chillies – 3–4

Turmeric – ½ tsp

For the Lauki

Bottle gourd – 500 g, peeled and cut into large pieces

Ginger-garlic paste – ½ tsp

Green chillies – 2–3

Turmeric – ¼ tsp

Final Additions

Green chillies – 5–6, slit

Garam masala – 1 tsp

Lime juice – from 1 lime

Cook the Dal - Boil chana dal and toor dal with ginger paste, garlic paste, green chillies, turmeric, and water. Cook till just done. Do not mash — the dal should hold its shape.

Cook the Lauki - Boil bottle gourd separately with a little ginger-garlic paste, green chillies, and turmeric till soft but not mushy. Keep aside.

Prepare the Mutton Base _ Heat ghee and add whole spices. Let them release their aroma. Add sliced onions and sauté till golden brown. Add ginger paste and garlic paste. Sauté well.

Cook the Mutton - Add mutton and sear on high flame for 3–4 minutes till it changes colour. Add turmeric, red chilli powder, and chopped tomatoes. Cook till tomatoes soften and blend into the masala.

Simmer - Add water and salt. Cover and cook till the mutton is tender and you see oil floating on top.

Combine - Add the boiled lauki and cooked dal. Mix gently without mashing the dal. Add slit green chillies and garam masala. Cover and simmer for 5 minutes so the flavours come together.

Finish - Switch off the flame and add lime juice. Mix well. Serve hot with rice or roti. A rich, comforting dish that brings together protein, flavour, and tradition in every bite.