delicious stew from mutton and lentils in a Bohri style

Since Bohri community descended from Yemen and settled in different part of Middle East and India, especially Gujarat (India), Bohri food is an amalgamation of different cuisines. Although the cuisine is dominated by a lot of Gujarati and Mughlai and a rare Middle Eastern connection, yet with all its exotic creations it is distinct from all other. Take for instance hareesa and Bohri Khichda. Or a mashup of colocassia leaves turned into Gujarati staple Patra immersed in bhuna gosht, popular among the community as Patveliya. We still don’t know who curated the idea of adding mutton to macaroni to make it a famous Dabba Gosht dish. Chikoli is another sub lime non vegetarian version of dal-dhokli where squares of wheat dough are cooked with lentils, spinach and dill. Then there is Parsi Dhansak and Hyderabad’s Dalcha very akin to Daal-Gosht Bohras know and love. 

There is no revelation that Bohras love to eat meat, preferably mutton. And we’d eat meat in any dish, it is just one of our ways of making a meat go further in any curry.  

While Dhasak sees the variety of lentils alongwith meat and veggies; and Dalcha uses toor daal and tamarind is added for a distinct punch, Bohra Daal Gosht lies somewhere in between. Probably a point of argument can lead to how similar yet so different these dishes are, the fact that they all use meat and lentils cannot be ignored. Daal gosht is just another example of cultural integration, one of the many dishes that connect us all.
delicious stew from mutton and lentils in a Bohri style

Daal gosht isn’t available in any restaurant, may be a couple if you dig into the bylanes of Bohri Mohalla in Bombay. It is one recipe every one learn from their homes. There are no complicated flavors but a subtle stew steeped with aromatic spices. Mom always pushed for large mutton pieces with bones that won’t fit for mutton curries. The secret however lies in the technique of cooking the meat to a point where it achieves a succulent texture. So that once it is simmered in daal, the meat simply fall off the bones. It is best served with steam rice and ghakar – another Bohri specialty of coin shaped layered chapati, cooked on tawa and later fried in ghee.

Daal Gosht - Bohra way of cooking lentil and meat
A delicious amalgamation of meat and lentil in a stew that pairs perfectly with stemaed rice or ghakar.
  • Chana dal or split pigeon peas - 1 cup {soaked overnight and boiled}
  • Mutton - 250 gms cleaned
  • Bay leaf - 2
  • Cloves - 5
  • Star anise - 2
  • Onion - 1 chopped
  • Tomato - 1 chopped
  • Cumin seeds - 1 tsp
  • Green chilly - 1 chopped
  • Grated ginger and garlic - 2 tbsp
  • Garlic - 2 pods chopped
  • Lemon juice - 1 tbsp
  • Jaggery - 1 tsp grated
  • Salt to taste
  • Vegetable oil - 2 tbsp
  • Turmeric powder -1 tsp
  • Red chilli powder - 1 tsp
  • Fresh coriander - 1/4 cup chopped
  1. Boil mutton in 2 cups of water, salt and ginger garlic paste until cooked in a pressure cooker. Keep aside.
  2. In a cooking pot, heat oil and crackle cumin seeds. Throw in bay leaf, cloves and star anise. Add garlic and fry for a couple of minutes.
  3. Saute onions until translucent. Add tomatoes and continue to saute for another few minutes till the mixture comes together. Add salt and spices.
  4. Mix in cooked lentils and mutton. Boil at medium heat for atleast eight to ten minutes.
  5. Check for seasonings. Stir in lemon juice and grated jaggery until dissolved.
  6. Garnish with coriander and serve.
delicious stew from mutton and lentils in a Bohri style

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