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Mutton with Lentils

A hearty, one-pot meal combining rich mutton flavors and creamy lentils, spiced to your preference and easily paired with rice or naan.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Mutton (bone-in) Use bone-in mutton for more flavor.
  • 1/2 cup Toor dal (arhar dal) Soak for about 30 minutes.
  • 1/2 cup Masoor dal Soak for about 30 minutes.
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt Adjust to taste.
  • 3 to 4 cups Water Add as needed for consistency.
  • 4 to 5 tbsp Oil or ghee
  • 2 medium Onion (sliced) Fry until golden.
  • 2 medium Tomato (chopped) Cook until mushy.
  • 2 Green chillies (slit) Adjust heat level.
  • 1 1/2 tbsp Ginger-garlic paste
  • 1 1/2 tsp Red chilli powder Adjust spiciness.
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala Add at the end for flavor.
  • Fresh coriander (chopped, for garnish)
  • Ginger juliennes (for garnish, optional)
  • Lemon juice (to taste) Add for brightness.

Method
 

Preparation
  1. Rinse and soak dal (toor + masoor) for 30 minutes.
  2. 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.
Cooking
  1. In a separate pan, heat oil/ghee. Sauté sliced onions until golden.
  2. Add ginger-garlic paste and fry until the raw smell disappears.
  3. Add tomatoes and green chillies, and cook until tomatoes become mushy and oil separates.
  4. Now add spices: red chilli powder, coriander powder, cumin powder, and mix well.
  5. 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.
  6. Finish with garam masala, fresh coriander, and lemon juice.
  7. Optional: Garnish with ginger juliennes and a drizzle of ghee or fried onions before serving.

Notes

Serve hot with steamed rice or naan. Adjust the spices and use only one type of dal for a simpler texture. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.