Mash Gosht

Ingredients

• 11625 g beef · gosht
• 46½ onions · thinly sliced
• 23¼ tbsp ginger-garlic paste
• 46½ tomatoes · finely chopped
• 46½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 162¾ cups water
• 23¼ tsp red chilli powder
• 23¼ tsp crushed red chillies
• 11⅝ tsp turmeric powder
• 23¼ tbsp coriander powder
• Salt to taste
• 11⅝ cup oil

For Tarka (Tempering)

• 23¼ small onion · sliced
• 23¼ tsp zeera · cumin seeds
• 23¼ 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.