Daal and Meat Curry


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Zeenat Iqbal Hakimjee

Zeenat Iqbal Hakimjee is an Islamabad-based culinary expert.

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Ingredients:

  • 1 cup yellow lentils (chana daal) (soak overnight)
  • ½ pound meat (with bone)
  • 4 cloves
  • 5 pods of garlic
  • 1 tablespoon ginger
  • 1 large onion
  • 1 table spoon curry powder (zeera,  dhanniya, crushed dry red chilli)
  • 2 tablespoons of oil.

Method

  • Boil the meat in some ginger and garlic.
  • Cut the onion, ginger, garlic and chilli very finely.
  • Heat the oil and fry the onion in it until brown.
  • Now add in the ginger, garlic, chilli and curry powder.
  • Add in some water.
  • Add in some cloves.
  • Now mix in the meat with the spices.
  • After the meat is coated with the spices, put in the daal followed by a pint of water.
  • Leave this to cook over a medium flame until the daal is cooked.
  • 20 minutes before removing from the stove, add in salt and chilli powder according to taste.

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