PREPARATION

1. In a mixing bowl, add 100 grams red lentils, 250 grams split pigeon peas, 500 milliliters water and soak for 30 minutes.
2. Take a pressure cooker, add soaked dal, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and mix it well.
3. Cover it with lid and cook till you hear 1 whistle.
4. Open the lid and remove it from heat.
5. In a pan, add 6 pods green cardamom, 10 pods black peppercorns, 4 cinnamon stick, 8 pods cloves, 2 pods black cardamom, 1 teaspoon cumin, 1 star anise, 1 teaspoon fennel seeds and roast them.
6. Then, add the roasted whole spices into a blender and blend it to fine powder.
7. Heat 50 milliliters ghee in a pressure cooker, add 180 grams onions and fry it till translucent.
8. Add 2 bay leaf, 1 tablespoon green chili and fry for few seconds.
9. Now, add 800 grams mutton and saute for 1 - 2 minutes.
10. Then, add 1 tablespoon ginger paste, 1 tablespoon garlic paste and sauce for another 2 minutes.
11. Add 300 grams tomato saute until it turns soft and pulpy.
12. Then, add 2 teaspoons red chili, 1 teaspoon turmeric, 1 teaspoon coriander powder, prepared blended masala and mix it well to combine.
13. Add 400 milliliters water Cover it with lid and cook till you hear 5 - 7 whistles.
14. Now, add cooked dal, 1 teaspoon salt and mix it well.
15. Add 2 tablespoons coriander and bring it to a boil for 5 - 7 minutes.

(For Tadka)
1. Heat 20 milliliters ghee in a pan, add 1 teaspoon cumin seeds and allow it to crackle.
2. Now, add 1 tablespoon garlic and fry another few seconds.
3. Add 4 dry red chili and saute for 1 minute.
4. Add 1/2 teaspoon red chili and mix.
5. Now, pour the tadka over the dal gosht.
6. Serve hot.

Achari Gosht

Servings - 2 - 3

INGREDIENTS
Yogurt - 145 grams
Red chili - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Oil - 1 tablespoon
Mutton - 500 grams
Onions - 220 grams
Tomato - 150 grams
Green chili - 1
Mustard seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Dry red chili - 2
Oil - 60 milliliters
Salt - 1/2 teaspoon
Water - 220 milliliters