Mash Gosht

Ingredients

• 10625 g beef · gosht
• 42½ onions · thinly sliced
• 21¼ tbsp ginger-garlic paste
• 42½ tomatoes · finely chopped
• 42½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 148¾ cups water
• 21¼ tsp red chilli powder
• 21¼ tsp crushed red chillies
• 10⅝ tsp turmeric powder
• 21¼ tbsp coriander powder
• Salt to taste
• 10⅝ cup oil

For Tarka (Tempering)

• 21¼ small onion · sliced
• 21¼ tsp zeera · cumin seeds
• 21¼ 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.