Mash Gosht

Ingredients

• 5625 g beef · gosht
• 22½ onions · thinly sliced
• 11¼ tbsp ginger-garlic paste
• 22½ tomatoes · finely chopped
• 22½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 78¾ cups water
• 11¼ tsp red chilli powder
• 11¼ tsp crushed red chillies
• 5⅝ tsp turmeric powder
• 11¼ tbsp coriander powder
• Salt to taste
• 5⅝ cup oil

For Tarka (Tempering)

• 11¼ small onion · sliced
• 11¼ tsp zeera · cumin seeds
• 11¼ tsp sabut gol mirch · whole black pepper
• 2-3 green chillies · sliced
• Fresh coriander leaves · chopped
• Julienned ginger

Instructions

1. Heat oil in a pressure cooker and fry 2 sliced onions until golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add beef and cook on high flame until the color changes.
4. Add tomatoes, red chilli powder, crushed chillies, turmeric, coriander powder, and salt.
5. Bhunao well for 5-7 minutes until oil separates.
6. Add soaked sabut mash daal and 7 cups water.
7. Pressure cook on medium flame for 30 minutes until daal and meat are tender.
8. In a separate pan, heat a little oil and prepare tarka with onion, zeera, and sabut gol mirch.
9. Pour tarka over the daal.
10. Garnish with green chillies, fresh coriander, and julienned ginger.
11. Serve hot with chappati, naan, or steamed rice.