Mutton Dal Ghost Recipe
Ingredients
1) ¾ cup oil (or ghee)
2) 3 bay leaves
3) 1 tsp cumin seeds
4) 2 large cardamoms
5) 4-5 small cardamoms
6) 3-4 pieces of cinnamon sticks
7) ½ tsp black pepper
8) 3-4 cloves
9) 3 medium-sized onions (finely sliced)
10) 3 tbsp ginger-garlic paste
11) 1 kg mutton (washed and drained)
12) 1 tbsp salt (adjust as per taste)
13) ½ tsp turmeric powder
14) 3 medium-sized tomatoes (chopped)
16) 5-6 green chilies (roughly chopped or ground)
17) 2 tbsp coriander powder
18) 1 tsp garam masala powder
19) 1 tbsp red chili powder (adjust to taste)
20) 1 tsp roasted cumin powder
21) 1 handful fresh coriander leaves
22) 1 handful fresh mint leaves
23) A few curry leaves
24) 700-800g bottle gourd (lauki)(peeled and cut into pieces)
25) Tamarind pulp (soaked and mashed)
26) 1-2 cups water (adjust as needed)
27) Ghee or oil (for tempering)
28) 1 tsp Kashmiri red chili powder (for tempering)
For Bagara Rice
29) 2-3 tbsp ghee** (or oil)
Whole spices:
30) 1 bay leaf
31) Black pepper
32) Cloves
33) Badi elaichi (black cardamom)
34) Green cardamom
35) Cinnamon stick
36) Shahi jeera (caraway seeds)
37) White cumin seeds
38) ½ onion (sliced)
39) 1 tsp ginger-garlic paste
40) 8 cups water (for boiling)
41) 1 tbsp salt (adjust as per taste)
42) 1 kg basmati rice (soaked for 30 minutes)
43) Fresh coriander leaves (for garnish)
44) Fresh mint leaves (for garnish)
45) Green chilies (for garnish)
46) Optional: Orange-red food color (for color)
Let’s Start Recipe
Today, we’re making the famous **Mutton Dal Gosht and Bagara Rice Recipe”, a popular dish served at weddings and special occasions in Any Country. It’s a rich and flavorful dish, easy to prepare, and will definitely impress your guests. Let’s get started with the recipe!
Step 1: Preparing the Mutton
In a large pot, add **¾ cup oil** (you can also use ghee). Heat it well, and then add the following whole spices:
1) 3 bay leaves
2) 1 tsp cumin seeds
3) 2 large cardamoms
4) 4-5 small cardamoms
5) 3-4 pieces of cinnamon
6) ½ tsp black pepper
7) 3-4 cloves
Fry these spices on **low flame** for a few seconds to infuse the oil with their flavor.
Step 2: Adding Onions
Now, add **3 medium-sized onions**, finely sliced, and fry them on **medium to high flame** until they turn a light golden color. Don’t let them become too dark—just soft and lightly golden.
Step 3: Adding Ginger-Garlic Paste
Add **3 tbsp ginger-garlic paste** to the onions and sauté for **2 minutes** until the raw smell disappears.
Step 4: Adding the Mutton
Now, add **1 kg mutton** (washed and drained) and fry it with the onions and ginger-garlic paste on **medium to high flame** for **4-5 minutes**. Stir the mutton until its color changes and it starts to brown slightly.
Step 5: Spices and Tomatoes
Now, add the following:
1) 1 tbsp salt (adjust as per taste)
2) ½ tsp turmeric powder
3) 3 medium-sized tomatoes, chopped
4) 5-6 green chilies, roughly chopped or ground in a blender
Mix well and fry for another **4-5 minutes** until the tomatoes cook and release water.
Step 6: Cooking the Mutton
Cover the pot and cook the mutton on **low flame** for **10-15 minutes** until it starts to release its own juices.
Step 7: Soaking the Lentils
While the mutton is cooking, take **150g chana dal**, **50g tuvar dal**, and **50g masoor dal**. Wash them thoroughly by rubbing them between your hands and rinse 2-3 times. Once done, soak the lentils in water for **30 minutes.
Step 8: Adding the Spices to Mutton
After **15 minutes**, when the mutton is half cooked, add the following spices:
1) 2 tbsp coriander powder
2) 1 tsp garam masala powder
3) 1 tbsp red chili powder (adjust to taste)
4) 1 tsp roasted cumin powder
5) 1 handful fresh coriander leaves
6) 1 handful fresh mint leaves
7) A few curry leaves
Stir everything well and cook for **2-3 minutes**. Cover again and cook for another **10-15 minutes** until the mutton is fully cooked and tender.
Step 9: Cooking the Lentils
Once the lentils are soaked, drain the water and transfer them to a pressure cooker. Add **2-3 cups water**, **½ tsp salt**, **¼ tsp turmeric powder**, and **1 tbsp oil**. Cook on **medium to high flame** for **3-4 whistles**, or until the lentils are soft.
Step 10: Mashed Lentils
Once the lentils are cooked, mash them well using a masher or hand blender to make a smooth consistency. Set them aside.
Step 11: Adding Bottle Gourd
After the mutton has cooked for **15 minutes**, add **700-800g bottle gourd, peeled and cut into pieces. Add **1 cup water** and mix well. Cover and cook for **5-7 minutes** until the bottle gourd becomes soft.
Step 12: Mixing the Lentils
Once the bottle gourd is cooked, add the mashed lentils and the remaining lentil water to the mutton. Stir everything well on **high flame**. Add **tamarind pulp** (soaked for 30 minutes and mashed) for a tangy flavor. Mix everything well and let it simmer on low flame. Adjust salt to taste.
Step 13: Final Touch
Once everything is well combined, garnish with **1 handful of fresh coriander leaves**, **1 handful of mint leaves**, and **3-4 green chilies**. Let it cook on **low flame** for **7-8 minutes** to let all the flavors meld together.
Step 14: Tempering
In a separate pan, heat **2-3 tbsp ghee** (or oil). Once hot, add **1 tsp Kashmiri red chili powder** and stir it for a few seconds. Pour this tempering over the mutton dal gosht for an extra burst of flavor.
Cover the pot and let it sit for **10-15 minutes**.
Step 15: Bagara Rice
Now, let’s prepare **Bagara Rice**:
In a separate pan, heat **2-3 tbsp ghee** (or oil).
Add the following whole spices:
1) Bay leaves
2) Black pepper
3) Cloves
4) Badi elaichi (black cardamom)
5) Green cardamom
6) Cinnamon
7) Shahi jeera (caraway seeds)
8) White cumin seeds
Fry on **low flame** to infuse the flavors into the ghee. Add **½ sliced onion** and sauté until golden. Then, add **1 tsp ginger-garlic paste** and sauté for **1-2 minutes**.
Step 16: Cooking Rice
Add **8 cups water** and **1 tbsp salt**. Once the water boils, add **fresh coriander leaves**, **mint leaves**, and **green chilies**. Mix well. Then, add the soaked **1 kg basmati rice** and stir gently.
Cover the pot and cook on **high flame** for **8-9 minutes** until the water evaporates. Reduce the flame and cook on **low heat** for **8-10 minutes** until the rice is fully cooked and fragrant.
Step 17: Serving
Once the rice is done, fluff it up gently. Serve the **Mutton Dal Gosht and Bagara Rice Recipe hot and enjoy this delicious and hearty dish! It’s perfect for special occasions like weddings and gatherings.
Tip
This **Mutton Dal Gosht and Bagara Rice Recipe** is a flavorful, rich dish that’s easy to make and perfect for any occasion. If you liked this recipe, don’t forget to **like**and share and **comment** to the post for more delicious recipes.
Thank You….♥️