Dal gosht is so easy to make in an Instant Pot – you just put everything in an electric pressure cooker and an hour or so later, you’ve got a comforting and delicious meal. You can use your favorite combination of lentils to make this curry. I prefer a combination of split pigeon peas (toor dal), red lentils (masoor dal) and split chickpeas (chana dal). The split pigeon peas and red lentils completely melt into the curry, but the chana dal retains its shape and gives the dish a little texture. I highly recommend using at least some chana dal for that reason – and also because I love the flavor it adds to the dish. If you’ve never tried goat meat before, know that it’s mild in flavor and even a bit sweet. It’s tasty and so tender that it will melt in your mouth. I’ve heard people say that they don’t like goat meat because they think it’s “gamey.” Well, let me be the first to say that whatever those people are referring to isn’t goat meat. There’s a lot of confusion over “mutton” and “goat.” In India, when people refer to mutton they are talking about goat meat whereas here in the US, mutton means adult sheep. Goat meat does not have a gamey flavor but mutton does. If you like the flavor of mutton, that’s great! But if you don’t, then let’s not blame the goat… If you make this dal gosht, you can serve it over rice or with an Indian flatbread. I can’t wait to hear what you think of the dish! If you like this dal and want to try making more goat recipes, then be sure to try my simple Indian goat curry or this amazing Kerala goat pepper fry.
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
