Dal Ghosht (Mutton In Lentil Gravy) - cooking recipe

Ingredients

1 kg mutton, boneless,cut into pcs.
150 g mung dal
150 g channa dal
150 g masoor dal
50 g tamarind pulp, soaked in a little water
2 -3 tablespoons clarified butter
2 g cinnamon
1 bay leaf
2 -3 big onions, sliced
3 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 green chili, chopped
3 sprigs curry leaves
2 teaspoons cumin seeds
salt
8 -10 garlic flakes
2 teaspoons mustard seeds
2 -3 whole dried red chilies

Preparation

Boil the dals together till they are tender and combined.
THis can be done in a pressure cooker too.
(Add turmeric and a little salt before cooking them and do not add too much water just an inch above the level of the dals) Mash the dals well.
(You can put them in a blender to get a smooth blend- I don't) Extract around 50 g paste from the tamarind pulp.
Heat 1/2 the clarified butte and add the whole spices including the bay leaves.
When the cloves swell add the onions and saute till golden brown then add the ginger and garlic paste, and saute.
Add the other spice powders and stir fry.
Add the meat pcs.
green chillies and 2 sprigs of the curry leaves and cook till done.
Remove the meat pcs and strain the gravy well.
Then add the tamarind pulp to the gravy and the cooked dal.
Put the meat pcs back into the gravy and season to taste.
Heat the remaining ghee and temper with the cumin seeds, garlic, mustard seeds, the whole red dry chillies and the remaining curry leaves and pour this into the curry.
Garnish with chopped cilantro leaves.
Serve hot with plain rice or rotis.