Kashmiri Daal Gosht

Heat your oil in a large pot and then add your onions cooking until the edges are caramel colured.
Add in your ginger and garlic paste, sauteing to get the rawness out (45 seconds or so)

Now add in your tomatoes and spices and continue to saute on medium high heat until the oil rises above the masala (5 minutes or so)
In goes your meat, move the pieces around in the masala for even browning and cook on medium heat for 10 minutes.

Add in your daals, 3 cups of water, and bring to a boil.
Simmer on low for 45-50 minutes until the daal and meat is tender.

Turn the heat off and add in all the flavor boost ingredients and adjust seasoning to preference.
▢1-1.5 inch fresh ginger grated or ground in a mortar and pestle
▢1 tsp roasted cumin powder OR roughly crushed cumin seeds
▢1 tsp kasuri methi (dried fenugreek)
▢3-4 tbsp lemon juice (to taste)
▢¼ cup chopped cilantro

Heat ¼ cup oil in a small frying pan on medium heat
▢½ onion (sliced into slim crescents)
▢3-4 cloves garlic (sliced)
▢1 tsp cumin seeds
▢3-4 whole dried red chilies
▢1 sprig curry leaves

Once the oil is hot add your baghaar ingredients and cook until the onions are evenly amber - slightly under or over isn't a huge deal, just don't burn them!
Pour the baghaar over your daal gosht and serve with hot rice!

serve with boiled rice and pickle and salad