Mash Gosht

Ingredients

• 10875 g beef · gosht
• 43½ onions · thinly sliced
• 21¾ tbsp ginger-garlic paste
• 43½ tomatoes · finely chopped
• 43½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 152¼ cups water
• 21¾ tsp red chilli powder
• 21¾ tsp crushed red chillies
• 10⅞ tsp turmeric powder
• 21¾ tbsp coriander powder
• Salt to taste
• 10⅞ cup oil

For Tarka (Tempering)

• 21¾ small onion · sliced
• 21¾ tsp zeera · cumin seeds
• 21¾ 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.