Aab Gosht

Lamb with chana dal, green chiles, and coconut milk

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

The secret of a smooth flavor in this gravy is the timing—especially the addition of the coconut milk, which can curdle and make the dish look unappetizing. Follow the recipe instructions carefully and don’t let the mixture boil after you add the coconut milk. Serve with rotis.

Ingredients

  • ¼ cup (50 grams) chana dal (split Bengal gram)
  • 1⅔ pounds (

Method

  1. Put the chana dal in a bowl, wash it in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 20 minutes. Drain the dal in a colander.