Mash Gosht

Ingredients

• 10125 g beef · gosht
• 40½ onions · thinly sliced
• 20¼ tbsp ginger-garlic paste
• 40½ tomatoes · finely chopped
• 40½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 141¾ cups water
• 20¼ tsp red chilli powder
• 20¼ tsp crushed red chillies
• 10⅛ tsp turmeric powder
• 20¼ tbsp coriander powder
• Salt to taste
• 10⅛ cup oil

For Tarka (Tempering)

• 20¼ small onion · sliced
• 20¼ tsp zeera · cumin seeds
• 20¼ 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.