Recipe by: Lubaina Sadikot
Source: Family recipe
Serves: 8


  • 1 kg mutton shoulder, cut in pieces
  • 200 g toor daal (split pigeon peas)
  • 70 g chanaa daal (split Bengal gram)
  • Salt
  • 2 onions, chopped
  • 3 tomatoes, chopped

Wet masala:

  • 3 tsp ginger paste
  • 3 tsp garlic paste
  • 1 tsp of green Bird’s Eye chilly paste

Whole spices:

  • 8-10 whole pepper corns
  • 2 cloves
  • 1 black cardamom
  • 2 inch cinnamon stick
  • 1 tsp cumin seeds
  • 2 Indian bay leaves
  • Oil and ghee for frying

Dry spices:

  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilly powder
  • Oil and ghee for frying


  • Soak the 2 daals with a pinch of turmeric powder and salt for 20 minutes.
  • Transfer the daals in a pressure cooker and add half quantity of chopped onion and half quantity of chopped tomatoes. The water level should be 3 cm on top of daals .Boil until completely mushy.
  • In a pressure cooker put in mutton and half of wet masala.
  • Boil until cooked. Usually takes 50 minutes to become tender.
  • In a pan take a few tablespoons of ghee and oil in equal ratio and fry the ingredients mentioned in ‘whole spices’ above. Add other half of wet masala. Fry until raw smell goes.
  • Add half quantity of chopped onion. Fry until golden. Add half quantity of chopped tomatoes. Fry until cooked into a puree.
  • Combine with cooked daal and mutton and boil for 3-4 minutes.
  • Serve with long grain white rice.

Download PDF version here: Lubaina Sadikot – Daal Gosht (Daal and Mutton Stew)