Mash Gosht

Ingredients

• 12250 g beef · gosht
• 49 onions · thinly sliced
• 24½ tbsp ginger-garlic paste
• 49 tomatoes · finely chopped
• 49 cups sabut mash daal (whole white urad dal) · soaked 5-6 hours
• 171½ cups water
• 24½ tsp red chilli powder
• 24½ tsp crushed red chillies
• 12¼ tsp turmeric powder
• 24½ tbsp coriander powder
• Salt to taste
• 12¼ cup oil

For Tarka (Tempering)

• 24½ small onion · sliced
• 24½ tsp zeera · cumin seeds
• 24½ 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.