Mash Gosht

Ingredients

• 12125 g beef · gosht
• 48½ onions · thinly sliced
• 24¼ tbsp ginger-garlic paste
• 48½ tomatoes · finely chopped
• 48½ cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 169¾ cups water
• 24¼ tsp red chilli powder
• 24¼ tsp crushed red chillies
• 12⅛ tsp turmeric powder
• 24¼ tbsp coriander powder
• Salt to taste
• 12⅛ cup oil

For Tarka (Tempering)

• 24¼ small onion · sliced
• 24¼ tsp zeera · cumin seeds
• 24¼ 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.