Mash Gosht

Ingredients

• 11375 g beef · gosht
• 45½ onions · thinly sliced
• 22¾ tbsp ginger-garlic paste
• 45½ tomatoes · finely chopped
• 45½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 159¼ cups water
• 22¾ tsp red chilli powder
• 22¾ tsp crushed red chillies
• 11⅜ tsp turmeric powder
• 22¾ tbsp coriander powder
• Salt to taste
• 11⅜ cup oil

For Tarka (Tempering)

• 22¾ small onion · sliced
• 22¾ tsp zeera · cumin seeds
• 22¾ 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.