• Marinate mutton pieces with 1 tablespoon ginger & garlic paste, 2 teaspoon red chili powder, 2 teaspoon coriander powder, and 1 teaspoon salt for 30 minutes.

For Dal

• Take ½ cup masoor dal and ¼ cup chana dal in a bowl. Wash it thoroughly under running water and soak in 1 cup fresh water for 30 minutes.
• Transfer the soaked lentils along with the water to a pressure cooker. Add 2 more cups of water, 1 tablespoon cooking oil, ¼ teaspoon turmeric powder, and ½ teaspoon salt. Place the lid with the whistle and cook on medium flame for 20 to 30 minutes.
• Once the lentils are cooked, using a hand whisk, beat the lentil mixture until smooth in texture.

For mutton curry:

• Heat cooking oil in a pressure cooker and add whole spices like cinnamon, 4 cloves, 5 cardamom, sliced onion, green chilies and fry until the onion turns pink and soft.
• To this add marinated mutton pieces and fry for 1 minute on high heat. Then add chopped tomatoes and 1 cup of water. Close the lid and cook until mutton is done. I cook for 20 minutes on medium heat, depending on the kind of meat, the cooking time may vary.

For Dal Gosht Tadka:

• Heat 2 teaspoon ghee in a non-stick saucepan. Add dry red chilies along with sliced onion and fry until light golden in color. Then add kasoori methi, 1 teaspoon red chili powder, ¼ teaspoon garam masala powder and fry for a couple of minutes.
• To this, add cooked and whisked dal mixture and stir well.
• Finally, add the cooked meat curry from the pressure cooker, 1 teaspoon amchur powder and chopped coriander leaves. Stir well and simmer the curry on low flame for 5 minutes.
• Serve hot with rice or roti.