If you’ve never had dal gosht, you’re in for a treat. Dal means “lentils” and gosht means “meat” and that’s exactly what this dish is: a flavorful lentil stew with goat meat.
Dal gosht is so easy to make in an Instant Pot – you just put everything in an electric pressure cooker and an hour or so later, you’ve got a comforting and delicious meal.
You can use your favorite combination of lentils to make this curry. I prefer a combination of split pigeon peas (toor dal), red lentils (masoor dal) and split chickpeas (chana dal). The split pigeon peas and red lentils completely melt into the curry, but the chana dal retains its shape and gives the dish a little texture. I highly recommend using at least some chana dal for that reason – and also because I love the flavor it adds to the dish.
If you’ve never tried goat meat before, know that it’s mild in flavor and even a bit sweet. It’s tasty and so tender that it will melt in your mouth.
I’ve heard people say that they don’t like goat meat because they think it’s “gamey.” Well, let me be the first to say that whatever those people are referring to isn’t goat meat. There’s a lot of confusion over “mutton” and “goat.” In India, when people refer to mutton they are talking about goat meat whereas here in the US, mutton means adult sheep. Goat meat does not have a gamey flavor but mutton does. If you like the flavor of mutton, that’s great! But if you don’t, then let’s not blame the goat…
If you make this dal gosht, you can serve it over rice or with an Indian flatbread. I can’t wait to hear what you think of the dish! If you like this dal and want to try making more goat recipes, then be sure to try my simple Indian goat curry on the blog. I also have an amazing Kerala goat pepper fry in my Indian Instant Pot cookbook!
- ½ cup split pigeon peas (toor dal), soaked 1-2 hours
- ¼ cup red lentils (masoor dal), soaked 1-2 hours
- ¼ cup split chickpeas (chana dal), soaked 1-2 hours
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 onions, thinly sliced
- 1 pound bone-in goat pieces (shoulder or leg)
- 2 Serrano peppers or green chilies, slit in half but still intact
- 3 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons coriander powder
- 2 teaspoons salt, adjust to taste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoons paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne, adjust to taste
- 2 tomatoes, diced
- 4 cups water
- 2 tablespoons chopped cilantro leaves, garnish
- 2 tablespoons chopped mint leaves, garnish
- Soak the lentils in cold water for 1-2 hours. Drain, rinse and set aside.
- Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds to the pot and once they start to brown, add the onion and goat meat. Stir-fry for 6-7 minutes, or until the meat has browned.
- Add the serrano peppers, garlic, ginger, spices and stir, then add the tomatoes. Cook for 4-5 minutes, or until the tomatoes break down.
- Add the drained lentils to the pot along with the 4 cups of water and mix well.
- Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
- Allow the pressure to release naturally.
- Garnish with chopped mint and cilantro prior and serve.
When the dal is done, it will look similar to a thin soup however as it cools down, it will thicken.