Mash Gosht

Ingredients

• 6625 g beef · gosht
• 26½ onions · thinly sliced
• 13¼ tbsp ginger-garlic paste
• 26½ tomatoes · finely chopped
• 26½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 92¾ cups water
• 13¼ tsp red chilli powder
• 13¼ tsp crushed red chillies
• 6⅝ tsp turmeric powder
• 13¼ tbsp coriander powder
• Salt to taste
• 6⅝ cup oil

For Tarka (Tempering)

• 13¼ small onion · sliced
• 13¼ tsp zeera · cumin seeds
• 13¼ 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.