why make this recipe
This dish gives you rich meat flavor with soft lentils. It fills the house with a warm, homey smell. You get protein from mutton and dals in one pot. It is easy to make and works for family meals or guests. If you want a simple side, try Baked potatoes with crispy broccoli and bacon as an extra idea.
introduction
Mutton with Lentils is a hearty, one-pot meal. The lentils cook with the meat and thicken the gravy. Spices add warmth and depth. You can make it mild or spicy. This dish goes well with plain rice, naan, or a salad like Burrata with crushed cherries and pistachios on the side for a fresh touch.
how to make Mutton with Lentils
Make the dal and mutton together in a pressure cooker for soft meat and creamy lentils. Then make a simple onion-tomato masala and mix them. Simmer to blend the flavors. Finish with garam masala, fresh coriander, and lemon for brightness.
Ingredients :
Mutton (bone-in) – 500 g
Toor dal (arhar dal) – 1/2 cup
Masoor dal – 1/2 cup
Turmeric powder – 1/2 tsp
Salt – 1 tsp
Water – 3 to 4 cups
Oil or ghee – 4 to 5 tbsp
Onion – 2 medium (sliced)
Tomato – 2 medium (chopped)
Green chillies – 2 (slit)
Ginger-garlic paste – 1 1/2 tbsp
Red chilli powder – 1 1/2 tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Fresh coriander – chopped (for garnish)
Ginger juliennes – for garnish (optional)
Lemon juice – to taste
Directions :
- Rinse and soak dal (toor + masoor) for 30 minutes.
- In a pressure cooker, add mutton, soaked dals, turmeric, salt, and water. Pressure cook for 3–4 whistles or until both mutton and dal are soft. Lightly mash the dal after cooking.
- In a separate pan, heat oil/ghee. Sauté sliced onions till golden.
- Add ginger-garlic paste and fry until raw smell disappears.
- Add tomatoes, green chillies, and cook till tomatoes are mushy and oil separates.
- Now add spices: red chilli powder, coriander powder, cumin powder, and mix well.
- Add the cooked mutton-dal mixture to the masala. Mix thoroughly and simmer for 10–12 minutes. Adjust salt and consistency (add water if needed).
- Finish with garam masala, fresh coriander, and lemon juice.
- Optional: Garnish with ginger juliennes and a drizzle of ghee or fried onions for richness. Serve hot with steamed rice, jeera rice, or garlic naan.
how to serve Mutton with Lentils
Serve hot in a deep bowl with steamed rice or naan. Add a wedge of lemon on the side. A simple salad or yogurt raita cools the meal. For a richer plate, add a spoon of ghee or fried onions on top.
how to store Mutton with Lentils
Cool the dish to room temperature. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw in the fridge and reheat gently on the stove, adding a little water if thick.
tips to make Mutton with Lentils
- Use bone-in mutton for more flavor.
- Soak dals for about 30 minutes to cut cooking time.
- Mash some dal after cooking for a thicker gravy.
- Fry onions till golden for a sweeter taste.
- Taste and adjust salt and lemon at the end.
- Add water little by little to get the right consistency.
variation (if any)
- Use only one dal (toor or masoor) if you prefer a simpler texture.
- Add vegetables like carrots or potatoes with the meat for more bulk.
- Make it spicier by adding more green chillies or red chilli powder.
- Cook in a slow cooker for very tender meat and deep flavor.
FAQs
Q: Can I use mutton without bones?
A: Yes. Boneless mutton cooks faster but has less flavor. You may need less cooking time.
Q: Can I make this dish in a pot instead of a pressure cooker?
A: Yes. Cook on low heat until meat and dals are soft. It will take longer and need more water.
Q: How do I keep the dal from breaking too much?
A: Cook the dal and meat until just soft. Mash lightly after cooking, not too much. Stir gently.
Q: Can I use other lentils?
A: You can try chana dal or moong dal, but cook times and texture will change.
Q: Is this dish good for freezing?
A: Yes. Freeze in portion sizes. Reheat slowly and add water if it becomes too thick.
Conclusion
For a similar classic take on meat and lentils, see Dal Gosht (Meat & Lentils) – Fatima Cooks.
Mutton with Lentils
Ingredients
Method
- Rinse and soak dal (toor + masoor) for 30 minutes.
- In a pressure cooker, add mutton, soaked dals, turmeric, salt, and water. Pressure cook for 3–4 whistles or until both mutton and dal are soft. Lightly mash the dal after cooking.
- In a separate pan, heat oil/ghee. Sauté sliced onions until golden.
- Add ginger-garlic paste and fry until the raw smell disappears.
- Add tomatoes and green chillies, and cook until tomatoes become mushy and oil separates.
- Now add spices: red chilli powder, coriander powder, cumin powder, and mix well.
- Add the cooked mutton-dal mixture to the masala. Mix thoroughly and simmer for 10–12 minutes. Adjust salt and consistency by adding water if needed.
- Finish with garam masala, fresh coriander, and lemon juice.
- Optional: Garnish with ginger juliennes and a drizzle of ghee or fried onions before serving.