Dal Gosht is one of those dishes where comfort meets indulgence. Slow-cooked mutton and soft dal come together in a rich, spiced gravy that feels deeply nourishing. Traditionally served in bawarchi kitchens and old-style restaurants, it’s a dish meant to be eaten slowly, with rice or soft rotis soaking up every spoon of the curry.
This version keeps that classic bhatyara-style depth intact while making it more approachable for home cooking. Using Netra’s Red Curry Paste and Netra’s Dal Fry brings together the bold masala and creamy dal without hours of separate preparation. The result is a balanced, hearty curry where neither the mutton nor the dal overpowers the other.
Ingredients
• 500 g mutton, bone-in pieces preferred
• 100 g Netra’s Red Curry Paste
• 1 pack Netra’s Dal Fry (200 g)
• 2 medium onions, sliced
• 2 medium tomatoes, chopped
• 2 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder (optional)
• ½ cup curd, well beaten
• 2 tbsp ghee or oil
• 4 cups water
• Salt to taste
• Fresh coriander for garnish
How to Make Dal Gosht
- Heat ghee or oil in a pressure cooker and fry sliced onions until golden.
- Add ginger-garlic paste and sauté briefly.
- Add turmeric, chili powder, and Netra’s Red Curry Paste. Mix well.
- Add mutton pieces and sear for 3 to 4 minutes until well coated.
- Add tomatoes and curd. Cook until oil begins to separate.
- Pour in 2 to 3 cups water, cover, and pressure cook for 4 to 5 whistles until the mutton is tender.
- In a separate pan, prepare Netra’s Dal Fry as per pack instructions and keep aside.
- Add the prepared dal to the cooked mutton gravy.
- Simmer on low flame for 5 to 7 minutes so the flavors blend into a thick, unified curry.
- Adjust salt and consistency if required.
- Garnish with fresh coriander and switch off the flame.
Tips / Variations
• Bone-in mutton gives the best depth of flavor.
• Simmer gently after adding dal to avoid splitting.
• Resting the curry for a few minutes improves taste.
• Best enjoyed fresh and hot.
For a rich, traditional curry without long prep, Netra’s Red Curry Paste and Dal Fry help recreate authentic Dal Gosht with ease.
