Daal gosht
A hearty lamb curry cooked with split chickpeas until they melt into the sauce.
- Time1 hr 45
- LevelEasy
- Costabout £2.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the onions for 12 minutes until deep golden.
12 min - 2
Add the garlic and ginger paste and the lamb. Fry for 8 minutes until browned.
8 min - 3
Add the tomatoes, turmeric, chilli, coriander, cumin and salt. Cook for 8 minutes until the tomatoes are soft and the oil rises.
8 min - 4
Drain the dal and add it with the water. Bring to the boil, cover, and simmer for 1 hour 15 minutes, stirring now and then, until the lamb is tender and the dal is soft.
75 min - 5
Stir in the garam masala and green chillies. If it is too thick, add a splash of water.
- 6
Scatter over the coriander and serve with roti or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.