Entree: India – Bohri Muslim Cuisine – بوہری دال گوشت ➤ Bohri Dal Gosht (Spiced meat and lentil stew from the Bohri Muslim community, combining slow-cooked mutton with yellow lentils in a rich gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb bone-in mutton or young goat shoulder, cut into 1–1.5 inch pieces
- 1 cup toor dal (split pigeon peas), rinsed
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced, about 8 oz
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, chopped, about 10 oz
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp garam masala
- 1 cinnamon stick (1–1.5 inch / 2.5–4 cm)
- 3 green cardamom pods
- 3 whole cloves
- 3 cups (720 ml) water (plus more if needed)
- 1–1.5 tsp salt, adjust to taste
- 2 tbsp (30 ml) lemon juice, optional
- 3 tbsp fresh cilantro, chopped, for garnish
- 1–2 green chilies, slit, optional for heat

Show original ingredient measurements

- 1 lb (454 g) bone-in mutton or young goat shoulder, cut into 1–1.5 inch pieces
- 1 cup (200 g) toor dal (split pigeon peas), rinsed
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 1 tsp (2 g) turmeric powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (2 g) Kashmiri or mild red chili powder (adjust to taste)
- 1 tsp (2 g) garam masala
- 1 cinnamon stick (1–1.5 inch / 2.5–4 cm)
- 3 green cardamom pods
- 3 whole cloves
- 3 cups (720 ml) water (plus more if needed)
- 1–1.5 tsp (6–9 g) salt, adjust to taste
- 2 tbsp (30 ml) lemon juice, optional
- 3 tbsp (9 g) fresh cilantro, chopped, for garnish
- 1–2 green chilies, slit, optional for heat

Instructions

Gram weights below are shown as approximate US weights.

1. Rinse the toor dal under cold water until water runs clear; set aside. Pat the mutton pieces dry and season lightly with 1/4 tsp salt.
2. Heat 3 tbsp (45 ml) oil or ghee in a heavy-bottomed pot over medium-high heat. Add the cinnamon stick, cardamoms, and cloves; fry until fragrant about 30 seconds. Add the sliced onion and sauté, stirring, until deep golden brown, about 10–12 minutes.
3. Stir in the ginger-garlic paste and cook 1–2 minutes more. Add turmeric, coriander powder, and chili powder; toast briefly until aromatic. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
4. Return the mutton to the pot and sear on all sides for 4–6 minutes. Add the rinsed toor dal and 3 cups (720 ml) water, bring to a simmer. Skim any foam, reduce heat to low, cover, and simmer gently until dal is creamy and mutton is tender, about 45–60 minutes (or pressure cook 18–22 minutes on medium heat, then release).
5. Check seasoning and add remaining salt to taste. If the curry is too thick, add hot water 1/2 cup (120 ml) at a time to reach desired consistency. Stir in garam masala, lemon juice (if using), and slit green chilies.
6. Simmer uncovered 5 more minutes to meld flavors. Finish with chopped cilantro. Serve hot with steamed rice, khichda, or flatbreads.

1. Rinse the toor dal under cold water until water runs clear; set aside. Pat the mutton pieces dry and season lightly with 1/4 tsp (1.5 g) salt.
2. Heat 3 tbsp (45 ml) oil or ghee in a heavy-bottomed pot over medium-high heat. Add the cinnamon stick, cardamoms, and cloves; fry until fragrant about 30 seconds. Add the sliced onion and sauté, stirring, until deep golden brown, about 10–12 minutes.
3. Stir in the ginger-garlic paste and cook 1–2 minutes more. Add turmeric, coriander powder, and chili powder; toast briefly until aromatic. Add chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
4. Return the mutton to the pot and sear on all sides for 4–6 minutes. Add the rinsed toor dal and 3 cups (720 ml) water, bring to a simmer. Skim any foam, reduce heat to low, cover, and simmer gently until dal is creamy and mutton is tender, about 45–60 minutes (or pressure cook 18–22 minutes on medium heat, then release).
5. Check seasoning and add remaining salt to taste. If the curry is too thick, add hot water 1/2 cup (120 ml) at a time to reach desired consistency. Stir in garam masala, lemon juice (if using), and slit green chilies.
6. Simmer uncovered 5 more minutes to meld flavors. Finish with chopped cilantro. Serve hot with steamed rice, khichda, or flatbreads.